2 med. leeks
4 slices bacon, chopped
1 med. red pepper, julienned
2 pkgs. (10 oz. each) frozen peas, thawed
1/4 c. chopped parsley

Wash leeks; cut crosswise into thin slices. Set aside. In 3 quart saucepan, over medium heat, saute bacon until crisp, about 3 minutes. With slotted spoon, remove bacon; set aside.

Add leeks and red pepper to bacon drippings in pan. Saute until tender, about 5 minutes. Stir in peas, half the parsley, 1 teaspoon salt and 1/8 teaspoon pepper. Cook until heated through. Spoon into serving dish; sprinkle with reserved bacon and remaining parsley. Makes about 8 servings.