 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Years ago, my mom converted a stuffed pepper recipe into this easy pita sandwich that calls for leftover rice, relates Becky Floyd of Riverside, California. I've loved it since I was a kid, and now it's one of my husband's favorites, too. TIP: For added convenience, use frozen diced green pepper and onions, advised Becky. Ingredients:
1 pound ground turkey or beef |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
1 cup cooked long grain rice |
1 can (8 ounces) tomato sauce |
2 teaspoons worcestershire sauce |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cups (8 ounces) shredded cheddar cheese |
8 pita pocket halves |
Directions:
1. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the rice, tomato sauce, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes.
2. Stir in cheese; cover and cook 2-3 minutes longer or until cheese is melted. Spoon mixture into pita pockets. Yield: 4 servings.
|
|