Pepper Pita is a scrumptious pita pocket stuffed with sauteed bell pepper, onion, chile peppers, avocado, and seasonings that makes for a healthy, satisfying lunch.
This Pepper Pita is one of my favorite go-to meals that’s quick, tasty, nutritious, satisfying and more. I’ve probably made hundreds of these, with variations, over the last decade or so. I made this yesterday because I just had a real craving for it – then I realized that I’ve never published a recipe for it even though I’ve made it countless times. So here goes….
Do you have a go-to comfort food that you can make quickly for a satisfying lunch or snack? I think most of us have something like that. For my family, from my very earliest memories, it was probably peanut butter and pickle sandwiches. You can probably make one in 2 minutes, and I’ve had at least hundreds of them over the years. Well, since I shifted to cooking all kinds of dishes with chiles, my go-to quick lunch has shifted to pepper pitas. I’ve gotten so I get cravings for sauteed bell peppers, onions, and chiles with various seasonings. It takes me about 10 minutes to make one. I often keep whole wheat pitas in the freezer just in case.
The variations are endless. I like to use avocado, but sometimes I use a layer of hummus instead. I’ve used a variety of different seasonings – from none to cumin, Frank’s Red Hot, smoked paprika, or … use your imagination. I typically use olive oil to saute in and then add balsamic vinegar, but sometimes saute in an oil-based salad dressing. Sometimes I add cheese. The parsley or cilantro is a nice accent, but not essential. For me, this is a perfect lunch or snack. Hope you like it!
- 1 tbsp olive oil
- 1 bell pepper, any color
- 1 small onion, sliced
- 2 tbsp medium diced green chiles
- ¼ tsp dark chili powder
- 1 tbsp balsamic vinegar
- ¼ cup of fresh parsley or cilantro, chopped
- 1 medium avocado, sliced
- 1 whole wheat pita, cut in half
- Slice bell pepper in strips, then cut each strip in half.
- Heat olive oil in a nonstick skillet and saute pepper and onion until soft and edges starting to brown. Stir in the green chiles, chili powder, half the parsley and balsamic vinegar.
- Add 1 tbsp water, top with the 2 pita halves, cover and turn heat off to allow the pita to steam and soften for a minute or two.
- Stuff each pita with a layer of half the avocado slices and then the pepper-onion mixture. Garnish with the remaining parsley.
- Serve and enjoy!
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