Hamburger With Peppers and Onions in a Pita
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
2-3
ingredients
- 1 lb grass-fed ground beef
- 2 green peppers, seeded and sliced in slivers
- 2 medium onions, peeled and sliced thin
- garlic salt
- pepper
- 2 pita pocket bread, cut in half
- 2 tablespoons butter
- 2 tablespoons safflower oil or 2 tablespoons canola oil
directions
- Wash, seed and slice green peppers.
- Peel and slice onions.
- Set these aside.
- Melt butter in oil in large skillet on medium high flame.
- Add ground beef to skillet. Sprinkle with garlic salt. Separate into small pieces with spatula as you turn.
- When meat is cooked through in about 5 minutes, take meat out and turn heat down to medium low.
- Add peppers and onions and stir with spatula.
- Cover and cook for 5-10 minutes.
- Add ground beef back into skillet and mix well.
- Add freshly ground pepper, if desired.
- Spoon into pita halves and serve.
- [you can use real garlic cloves if you like a lot of garlic; or just use regular salt if you Don't Like garlic].
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RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life