Greek Stuffed Pitas

Name: Greek Stuffed Pitas
Ingredients: 1/2 tsp. 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 firm ripe tomato, cut into wedges; 13 cup Greek or kalamata olives, pitted and coarsely chopped; 1/2 tsp. dried oregano; 4 large pitas; 2 oz. feta cheese, optional

9 ingredients

14 steps

Ingredients

1/2 tsp. 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 firm ripe tomato, cut into wedges
13 cup Greek or kalamata olives, pitted and coarsely chopped
1/2 tsp. dried oregano
4 large pitas
2 oz. feta cheese, optional

Directions

1

Preheat oven to 325F.
2

Heat pitas in oven until warmed through.
3

In large nonstick wok or skillet, heat oil over high heat.
4

Add onion, and cook, stirring often, 3 minutes.
5

Add bell peppers and garlic, and cook, stirring often, 3 to 4 minutes.
6

Add tomato, olives, and oregano.
7

Continue to stir often, until vegetables are crisp-tender, about 3 minutes.
8

Season with salt and pepper to taste.
9

Place warm pitas on individual plates.
10

Divide vegetable mixture into equal portions, and place each inside pita pocket to make a sandwich.
11

Sprinkle each sandwich with crumbled feta cheese, and serve hot.
12

Alternatively, place peppers in baking dish, and sprinkle with feta.
13

Microwave until cheese melts, about 2 minutes.
14

Serve with or without pita bread.