Hamburger With Peppers and Onions in a Pita

"dinner in 20 minutes - fast and healthy! this was what i lived on as a college student - with no money and no time to cook -"
 
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Ready In:
30mins
Ingredients:
8
Serves:
2-3
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ingredients

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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
 
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