- 1 each large green pepper, sweet red and yellow peppers
- 2 cans (15-1/2 ounces each) hominy, rinsed and drained
- 2 tablespoons canola oil
- 1-1/2 teaspoons garlic pepper blend
- In a large bowl, combine the peppers, hominy, oil and garlic pepper; toss to coat. Spread into an ungreased 15x10x1-in. baking pan. Bake at 450° for 14-16 minutes or until peppers are tender, stirring once.
2/3 cup: 130 calories, 5g fat (0 saturated fat), 0 cholesterol, 692mg sodium, 20g carbohydrate (3g sugars, 5g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.