Pitas Stuffed With Lamb Burgers and Peppers Recipe

Name: Pitas Stuffed With Lamb Burgers and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces whole red or yellow peppers or 11 ounces chopped, ready-cut (2 1/2 to 3 cups); 2 teaspoons olive oil; 8 ounces whole onion or 7 ounces chopped, ready-cut onion (1 2/3 cups); 1 large clove garlic; Sprigs of fresh thyme to equal 1 tablespoon leaves or 1 teaspoon crushed, dried thyme; 6 medium French, Italian or Greek olives; 8 ounces ground leg of lamb; Freshly ground black pepper to taste; 1/4 cup bread crumbs, preferably whole wheat; 4 medium whole-wheat pitas; 8 ounces ripe tomatoes; 4 scallions

Servings: persons

12 ounces whole red or yellow peppers or 11 ounces chopped, ready-cut (2 1/2 to 3 cups)
2 teaspoons olive oil
8 ounces whole onion or 7 ounces chopped, ready-cut onion (1 2/3 cups)
1 large clove garlic
Sprigs of fresh thyme to equal 1 tablespoon leaves or 1 teaspoon crushed, dried thyme
6 medium French, Italian or Greek olives
8 ounces ground leg of lamb
Freshly ground black pepper to taste
1/4 cup bread crumbs, preferably whole wheat
4 medium whole-wheat pitas
8 ounces ripe tomatoes
4 scallions

1
Wash, trim, seed and chop peppers.
2
Heat nonstick pan large enough to hold peppers and burgers until it is very hot; reduce heat to medium high, and add oil.
3
Add peppers, and saute until they begin to soften.
4
Meanwhile, chop onion finely, and mince garlic; chop fresh thyme leaves; pit the olives, and chop.
5
Combine with lamb, pepper and bread crumbs, and shape into 4 patties.
6
Add lamb burgers in between the peppers, and saute on both sides until they are pink in the middle.
7
Slice about an inch off the top of the pitas, and heat two of them in the toaster oven until they are hot but not crisp, just a couple of minutes.
8
Wash, trim and slice tomatoes; wash, trim and chop scallions.
9
When peppers are cooked and burgers are done, stuff each pita with a burger, a quarter of the tomatoes and scallions, and some of the peppers.
10
Serve the remaining peppers on the side.
11
Toast the remaining two pitas, and repeat the stuffing process.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 ounces whole red or yellow peppers or 11 ounces chopped, ready-cut (2 1/2 to 3 cups), 2 teaspoons olive oil, 8 ounces whole onion or 7 ounces chopped, ready-cut onion (1 2/3 cups), 1 large clove garlic, and more.

Yes, Pitas Stuffed With Lamb Burgers and Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pitas Stuffed With Lamb Burgers and Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions