- 2 slices bacon, diced
- 1 green pepper, diced small
- 20 oz. canned hominy, drained
- parmesan, grated
- Fry the bacon until crisp. Drain most of the fat away.
- Add the pepper and then saute until tender.
- Stir in the hominy. Heat through.
- Sprinkle with parmesan to taste.
- Serve.