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Dinner recipe · from the recipe book

Italian Sausage-Style Pork and Pepper Pita Melts

Oregano-scented ground pork with sweet bell peppers and onion in a light tomato sauce, tucked into crisp warm pitas with tangy mustard and gooey melted mozzarella.

Italian Sausage-Style Pork and Pepper Pita Melts

Ingredients

  • 14 oz400 gGround pork, 84% lean
  • 4 large pitas256 gWhole-wheat pitahalved into pockets
  • 1 cup chopped150 gRed bell pepperthinly sliced
  • 1 medium120 gGreen bell pepperthinly sliced
  • 1 medium110 gYellow onionthinly sliced
  • 3 cloves9 gGarlicminced
  • 3½ oz100 gPart-skim mozzarellashredded
  • 2 tbsp30 gYellow mustard
  • ½ cup120 gMarinara sauce
  • 2¼ tsp10 gOlive oil
  • 2 tsp2 gDried oregano
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ¼ tsp0.5 gCrushed red pepper
  • ½ tsp1 gBlack pepper
  • ¼ tsp1.5 gSalt
  • ⅓ cup leaves8 gFresh basiltorn

Steps

  1. Prepare first: slice the red bell pepper, green bell pepper and onion, mince the garlic, shred the mozzarella, tear the basil and halve the pitas into pockets.
  2. Heat half the olive oil in a large skillet over medium-high heat. Add the onion, red bell pepper and green bell pepper and cook, stirring, until soft and browned at the edges, 7 to 8 minutes. Transfer the vegetables to a bowl.
  3. Add the ground pork to the same skillet and cook, breaking it up, for 5 minutes. Stir in the garlic, oregano, paprika, red pepper flakes, black pepper and salt and cook 1 minute more, until the pork reaches 160°F (71°C) and no pink remains.
  4. Pour the marinara sauce into the skillet, then return the cooked onion, red bell pepper and green bell pepper. Simmer 2 minutes until thick. Spoon this pork filling into a bowl and wipe out the skillet.
  5. Spread the mustard inside the pita pockets, dividing it evenly. Fill each pocket with the pork filling, then top the filling with the mozzarella, dividing both evenly.
  6. Heat the remaining half of the olive oil in the skillet over medium-low heat. Add the filled pitas, cover, and cook 2 to 3 minutes per side until the pitas are crisp and the mozzarella melts.
  7. Tuck the basil into the pockets and serve hot.

Contains: Milk, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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