Greek Stuffed Pitas has the delight taste of Greek Olives. Healthy and tasty at the same time.
These pitas are wonderful served with a side dish of pasta, tossed with a little lemon-infused olive oil and garlic.
Ingredients
- 1/2 Teaspoon Ekin Olive Oil
- 1 Medium Onion Sliced In Wedges
- 2 Medium Red Bell Peppers Seeded and Sliced 3/4-Inch Thick
- 2 Medium Yellow or Green Bell Peppers Seeded and Sliced 3/4-Inch Thick
- 2 Cloves garlic Minced
- 1 Large Ripe Tomato Cut Into Wedges
- 1/3 Cup Greek or Kalamata Olives Pitted and Coarsely Chopped
- 1/2 Teaspoon Dried Oregano
- 4 Large Pitas
- 2 Ounce Feta Cheese Optional.
Servings: Servings
Instructions
- Preheat oven to 325°F. Heat pitas in oven until warmed through.
- In large nonstick wok or skillet, heat oil over high heat.
- Add onion, and cook, stirring often, 3 minutes. Add bell peppers and garlic, and cook, stirring often, 3 to 4 minutes. Add tomato, olives, and oregano. Continue to stir often, until vegetables are crisp-tender, about 3 minutes. Season with salt and pepper to taste.
- Place warm pitas on individual plates. Divide vegetable mixture into equal portions, and place each inside pita pocket to make a sandwich. Sprinkle each sandwich with crumbled feta cheese, and serve hot. Alternatively, place peppers in baking dish, and sprinkle with feta. Microwave until cheese melts, about 2 minutes. Serve with or without pita bread.
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