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- 2 tomato
- 2 6-inch pita bread
- 1 tbsp vegetable oil
- 1 cup green bell pepper
- 1 cup Onion
- 1/2 tsp thyme leaves
- 1/2 tsp garlic clove
- 1/2 tsp salt
- 1/4 tsp crushed red pepper
- 1/4 tsp fresh ground black pepper
- 1 cup Ham
Preheat oven to 425 °F. Cut the Ham in thin strips. Use tomatoes held at room temperature until fully ripe. Core tomatoes; coarsely chop (makes about 2 cups); set aside. Cut pitas in halves horizontally forming 4 shells; place on a baking sheet. Bake until crisp, about 4 minutes; remove from oven; set aside. In a medium nonstick skillet, heat oil until hot. Add sweet green pepper, Onion, thyme, garlic, salt, red, and black peppers and reserved tomatoes. Cook, stirring occasionally until pepper and Onion are crisp-tender, about 5 minutes; stir in Ham. Divide mixture among 4 shells; return to oven. Bake until shells are hot, 5 to 8 minutes.