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Greek Stuffed Pitas

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


Preheat oven to 325F. 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.

Source: www.vegetariantimes.com