DELICIOUS PEPPER PITAS
These are easy and there are never any left afterward. Great for a quick lunch or early dinner.
Provided by Pat Duran
Categories Other Breads
Time 20m
Number Of Ingredients 8
Steps:
- 1. In large skillet over medium high heat, brown ground beef; drain and return to skillet. Stir in green peppers, onion, and beef gravy. Simmer until peppers are tender, about 15 minutes. Add tomatoes; simmer 5 minutes longer. Remove from heat and add white wine vinegar and rice. Stir until blended. Slice pita pockets in 1/2. Spoon ground beef mixture into each half of pita and serve.
CHEESEBURGER PITAS
"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.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- 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. , Stir in cheese; cover and cook 2-3 minutes longer or until cheese is melted. Spoon mixture into pita pockets.
Nutrition Facts :
HEARTY SIRLOIN PITAS
Blue cheese takes these colorful sandwiches to the next level of flavor. To soften the pitas up a bit, warm them in the oven or microwave. Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle beef with salt and pepper. In a large skillet, cook beef in batches in 2 teaspoons oil over medium heat until meat reaches desired doneness. Remove and keep warm. , In the same pan, saute pepper strips and onion in remaining oil until crisp-tender. Add beef and steak sauce; heat through. , Top each pita with beef mixture; sprinkle with cheese. Fold over.
Nutrition Facts : Calories 434 calories, Fat 12g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 705mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 2g fiber), Protein 38g protein. Diabetic Exchanges
PEPPERCORN ROAST BEEF
We're going to roast a cut of beef, the tri-tip, that many have grilled during the summer. It works so perfectly for this, and it's a very nice size for a dinner party. You can let the uncooked roast age overnight in the refrigerator if you like. The meat is so tender and juicy that you simply have to give it a try.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Place garlic and 1 pinch kosher salt into a mortar and pestle; grind garlic until it forms a paste. Mix olive oil into garlic.
- Place roast into a baking dish. Brush garlic paste on one side of the roast. Season generously with 1 teaspoon kosher salt.
- Combine peppercorns in a small bowl. Press ground peppercorn mixture generously onto roast. Flip meat and repeat, brushing with garlic paste and seasoning with 1 teaspoon kosher salt and peppercorn mixture.
- If desired, place roast on a rack over baking dish and refrigerate uncovered overnight to dry out. The next day, remove and let meat stand 1 hour to reach room temperature.
- Melt butter in a large ovenproof skillet; turn off heat. Place roast into hot butter and flip to coat both sides. Season with more salt if desired.
- Preheat oven to 450 degrees F (230 degrees C).
- Roast meat in skillet in the preheated oven for 15 minutes. Remove meat from oven and flip in skillet.
- Turn oven down to 200 degrees F (95 degrees C). Roast meat until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center of the roast, reads 130 degrees F (54 degrees C), about 15 more minutes.
- Transfer roast to a platter and tent loosely with aluminum foil. Let roast stand at least 15 minutes.
- Place skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, for 2 minutes to remove raw taste from flour. Whisk in veal stock.
- Turn heat to medium-high, bring sauce to a boil, and reduce heat to medium-low. Simmer pan sauce, stirring constantly, until reduced by half and sauce has slightly thickened, about 10 minutes. Season with salt and 1 pinch of cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into pan sauce.
- Carve beef across the grain, starting at the smallest corner of the roast. Serve slices on warmed plates drizzled with pan sauce.
Nutrition Facts : Calories 425 calories, Carbohydrate 6 g, Cholesterol 126.1 mg, Fat 25.6 g, Fiber 1.2 g, Protein 40 g, SaturatedFat 10 g, Sodium 862.2 mg, Sugar 1.9 g
SPICY BEEF PITAS
This is from Every Day w/ Rachael Ray. It's inexpensive, easy and tastes great. I'm not a fan of bell peppers, so I used a bit of petite diced tomatoes for color and flavor.
Provided by E.A.4957
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 500 degrees.
- In a small bowl, combine the yogurt and 2 garlic cloves and season with salt and pepper.
- In a large skillet, heat the olive oil over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the remaining garlic, the chile and cumin and cook for 30 seconds.
- Add the beef and cook, breaking up with a spoon, until no longer pink, about 5 minutes and season with salt and pepper.
- Place pitas on a baking sheet and bake for apx 5 minutes until a little brown.
- Top with ground beef mixture and serve with garlic yogurt.
Nutrition Facts : Calories 457.9, Fat 21.3, SaturatedFat 7.2, Cholesterol 77.1, Sodium 398.9, Carbohydrate 37.7, Fiber 2.2, Sugar 2.7, Protein 27.2
PEPPERCORN STEAKS
These tender peppered steaks get plenty of zip from a quick-to-fix sauce flavored with mustard and Worcestershire.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet, brown steaks on both sides over medium-high heat. Reduce heat to medium; add butter and garlic; cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.
Nutrition Facts :
ROAST BEEF AND PEPPERCORN PITAS
This six-ingredient sandwich is stuffed with lean roast beef from the deli and is topped with a peppercorn coleslaw and cucumbers. Taken from the "Quick, Healthy and Delicious Cooking" cookbook by BH&G.
Provided by jonesies
Categories Lunch/Snacks
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl combine the coleslaw mix, salad dressing and onion.
- Cut pita rounds in half.
- Divide beef among pita halves.
- Add cucumber slices and about 1/4 cup of the coleslaw mixture to each pita half.
- Serve immediately.
Nutrition Facts : Calories 142.7, Fat 2.8, SaturatedFat 0.9, Cholesterol 20.1, Sodium 180, Carbohydrate 18.8, Fiber 1.2, Sugar 1.5, Protein 10.7
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