Greek Stuffed Pitas

Recipe Ingredients

1/2 teaspoon	2.5ml	Olive oil
1 teaspoon	5ml	Onion - sliced in wedges (medium)
2 teaspoons	10ml	Red bell peppers - seeded, and (medium)
		Sliced 3/4" thick
2		Yellow or green bell peppers - seeded, and (medium)
		Sliced 3/4" thick
2		Garlic cloves - minced
1		Firm ripe tomato - cut into wedges (large)
1/3 cup	78ml	Greek or kalamata olives - pitted, and
		Coarsely chopped
1/2 teaspoon	2.5ml	Dried oregano
4 teaspoons	20ml	Pitas (large)
2 oz	56g	Feta cheese - (optional)

Recipe Instructions

Preheat oven to 325 degrees. 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.

This recipe yields 4 servings.

Per Serving: 335 Cal; g Prot; 3g Total Fat (1 Sat. Fat); 68g Carb.; 0mg Chol; 586mg Sod.; 6g Fiber.

Source:
Vegetarian Times, May 2002

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