Ingredients
Equipment
Method
- In a mixing bowl, combine the ground lamb, diced bell peppers, salt, and pepper. Mix until well blended.
- Heat olive oil in a large frying pan over medium heat. Add the lamb mixture and cook for about 10 minutes, breaking it apart with a spatula until browned and cooked through.
- Stir in the green beans and continue cooking for an additional 5 minutes, until they are tender-crisp.
- Drizzle the honey mustard sauce into the lamb mixture and stir well. Allow to cook for another 2 minutes for the flavors to meld.
- While the filling cooks, warm the whole wheat pita breads in a dry pan over low heat for about 1 minute on each side.
- Once the filling is ready, remove it from the heat. Carefully cut each pita in half and fill with the lamb and vegetable mixture.
- Plate the stuffed pitas and serve each with a side salad and a wedge of lemon. Garnish with fresh parsley if desired.
Nutrition
Notes
For a twist, try substituting the lamb with ground turkey or chicken for a lighter option.
If you prefer a more vibrant flavor, consider adding a splash of lemon juice or a pinch of chili flakes to the honey mustard for some heat!
These stuffed pitas are best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat in a warm pan for a few minutes before enjoying!
Happy cooking!
If you prefer a more vibrant flavor, consider adding a splash of lemon juice or a pinch of chili flakes to the honey mustard for some heat!
These stuffed pitas are best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat in a warm pan for a few minutes before enjoying!
Happy cooking!