6 Del Fresco Pure® Sweetreats®
Peppers, seeded and sliced into rounds
½ lb (225 g) lean ground beef
1 onion, thinly sliced
1 tbsp chili powder
½ tsp ground cumin
1 tbsp (15 ml) olive oil
1 garlic clove, finely chopped
¼ tsp red pepper flakes
4 thick or Greek-style pitas or
naan bread
1 cup (250 ml) plain Greek yogurt
1 lemon, zest finely grated
1 tbsp (15 ml) lemon juice
2 tbsp flat-leaf parsley, finely chopped
Prep Time: 15 mins
Cook Time: 15 mins
Servings: 4
1 With the rack in the middle position, preheat the oven to 400° F (200° C).
2 In a large skillet over medium-high heat, cook the meat in oil for 4 minutes, breaking it up with a wooden spoon, until starting to brown. Add the sliced Sweetreats®, onions, chili powder, and ground cumin. Continue to cook for 5 minutes or until the vegetables are tender, stirring a few times. Season with salt and pepper. Keep warm.
3 Cut pitas or flatbread in heart shapes using a cookie cutter. In a small bowl, combine the oil, garlic, and red pepper flakes. Lay the pitas out on a non-stick or parchment paper-lined baking sheet. Using a pastry brush, cover the pitas with the oil mixture. Bake for 6 minutes.
4 Meanwhile, in the same bowl used to make the oil mixture, combine the yogurt, lemon zest, and juice. Season with salt and pepper.
5 Spread the yogurt mixture over the pitas. Top with the beef mixture and garnish with the parsley. Enjoy!
To learn more about Del Fresco Pure®, visit delfrescopure.com
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