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Chicken and Pepper Stuffed Pitas
Published October 17, 2026
Prep10 min
Cook25 min
Total35 min
Servings4
When time is short, these stuffed pitas are the answer. Sauté naturally imperfect peppers with chicken, add cheddar, and tuck it all into crispy pitas. The kids ask for seconds, and so will you.
In this week's flyerpoivronsassaisonnement pour tacos
Ingredients
Number of servings4
| Ingredient | Amount | Metric |
|---|---|---|
| pitas | 4 | 4 piece |
| sliced peppers | 2 | 2 piece |
| cooked diced chicken | 2 cup | 500 g |
| shredded cheddar | 1 cup | 120 g |
| olive oil | 1 tbsp | 15 ml |
| Old El Paso seasoning | 1 tsp | 5 ml |
| salt and pepper | to taste | — |
Directions
- Preheat oven to 375 °F (190 °C).
- In a skillet, heat oil over medium heat. Add peppers and Old El Paso seasoning. Cook 5 to 7 minutes, until tender.
- Add chicken and heat through, about 2 minutes. Remove from heat.
- Stuff each pita with the chicken and pepper mixture, then top with cheddar.
- Place pitas on a baking sheet and bake 10 minutes, until cheese is melted.
- Serve hot.
Nutrition facts (per serving)
- Calories
- 420 kcal
- Protein
- 32 g
- Carbs
- 36 g
- Fat
- 16 g
Equipment
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