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Dairy
Easy
50 Minutes
Diets 
Loaded pitas — the name says it all! Need that perfect food with protein, vegetables, and just a bit of grain? You’ve got it all here! Indulge them with this dish, and they’ll keep asking for more.
oil, for sautéing
2 large onions, diced
3 each red, yellow, and orange peppers, cut into strips
1 24-ounce (680-gram) bag Beleaves Mini Broccoli Florets
2 teaspoons salt
1 teaspoon Pereg Garlic Powder
1 teaspoon Pereg Black Pepper
5 whole wheat pitas
16 ounces (450 grams) shredded mozzarella cheese
Heat oil in a pot. Sauté onions until golden. Add peppers, broccoli, and spices. Cook for 30 minutes, or until the veggies look nice and soft.
Cut each pita in half so you have 10 flat disks. Spoon the vegetable mixture onto the pita halves and top with a generous handful mozzarella cheese. Pop into the Betty Crocker or oven for five to 10 minutes, or until cheesy and toasted.
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi
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