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

Wash leeks. Cut crosswise in thin slices. Set aside in 3 quart saucepan over medium heat. Saute bacon until crisp. Remove bacon. Add leeks and red pepper to drippings. Saute until tender. Stir in peas, half the parsley, 1 teaspoon salt and 1/8 teaspoon pepper. Cook until heated through. Spoon into serving dish. Garnish with bacon and remaining parsley.