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Ingredients

½ pound ground beef 2 tomatoes, diced 1 large onion, diced 1 green bell pepper, diced 1 pinch paprika, or to taste 1 pinch ground coriander, or to taste 1 pinch ground cinnamon, or to taste 1 pinch ground nutmeg, or to taste salt and ground black pepper to taste 5 pita bread rounds, split 1 tablespoon corn oil

Nutrition Info

274 calories carbohydrate: 34.6 g cholesterol: 28.3 mg fat: 9.1 g fiber: 3.1 g protein: 13.3 g saturatedFat: 2.7 g servingSize: - sodium: 330.1 mg sugar: 4.1 g transFat: : - unsaturatedFat: : -

Preheat the oven to 325 degrees F (165 degrees C).
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Let cool slightly.
Mix beef, tomatoes, onion, bell pepper, paprika, coriander, cinnamon, nutmeg, salt, and pepper together in a large bowl. Stuff mixture inside of pita bread rounds.
Brush tops with corn oil and wrap each in aluminum foil. Place on a baking sheet.
Bake in the preheated oven until toasted and vegetables are softened, about 30 minutes.

5 servings

Egyptian pita pockets. After cooking, consider adding lettuce, cheese, tomatoes, or jalapeno/serrano peppers into the pita pockets as well.