Roasted Peppers and Hominy
Elevate your weeknight dinner game with this vibrant and smoky Roasted Peppers and Hominy recipe, a bold fusion of roasted bell peppers, tender hominy, and warming spices like cumin, chili powder, and smoked paprika. Perfect for plant-based eaters and gluten-free diets, this dish is as nutritious as it is flavorful, featuring caramelized peppers roasted to perfection and finished with a zesty squeeze of lime and fresh cilantro. Ready in just 45 minutes, it’s an ideal side dish or vegetarian main course that pairs beautifully with grilled proteins or a fresh green salad. Serve this colorful and wholesome creation warm, and watch it become a family favorite!
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Recipe Information
Ingredients
- 2 whole Red bell peppers
- 2 whole Yellow bell peppers
- 2 cups Hominy (canned, drained and rinsed)
- 3 tablespoons Olive oil
- 3 whole Garlic cloves
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped)
- 1 whole Lime (cut into wedges)
Instructions
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
Wash and dry the bell peppers. Place them on the prepared baking sheet and lightly drizzle with 1 tablespoon of olive oil, ensuring they are evenly coated.
Roast the bell peppers in the preheated oven for 20–25 minutes, turning halfway through, until the skins are charred and blistered.
While the peppers are roasting, peel the garlic cloves and finely mince them.
Once the peppers are done, remove them from the oven and place them in a bowl. Cover the bowl with a plate or plastic wrap to let them steam for 10 minutes. This will make peeling the skins easier.
While the peppers are steaming, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
Add the drained hominy to the skillet and stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until the hominy is heated through and lightly toasted.
Peel the skins off the roasted peppers, remove the seeds and stems, and slice them into strips.
Add the roasted pepper strips to the skillet with the hominy and toss to combine. Cook for another 2–3 minutes to heat everything evenly.
Transfer the mixture to a serving dish and garnish with chopped cilantro.
Serve warm with lime wedges on the side for squeezing over the dish just before eating.
Nutrition Facts
Calories |
949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1269 mg | 55% | |
| Total Carbohydrate | 123.7 g | 45% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 27.5 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1521 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
