Description Edit

Ingredients Edit

Directions Edit

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.

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