Corn Casserole with Tomatoes and Bacon

6 slices bacon, cut in halves crosswise
2 cups fine dry bread crumbs
1/2 cup chopped green bell pepper, about 1 medium pepper
1 can (approximately 15 ounces) diced tomatoes
2 cups fresh or frozen corn kernels
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon sugar

Arrange half of the bacon in the bottom of a shallow 2-quart casserole. Top with half of the bread crumbs. Add to casserole in layers: green bell pepper, tomatoes, and corn which has been seasoned with the salt, pepper, and sugar. Top corn casserole with remaining bread crumbs and remaining bacon. Bake at 375° for 1 hour, or until topping is lightly browned.
Corn Casserole serves 6.