Meaty Pita Pockets

• 3 medium onions, chopped
• 1/2 cup pine nuts or sunflower kernels
• 2 tablespoons vegetable oil
• 2 pounds ground beef
• 2 medium tomatoes, chopped
• 1/2 cup chopped green pepper
• 1/3 cup lemon juice
• 1/3 cup minced fresh parsley
• 3 tablespoons red wine vinegar
• 1-1/2 teaspoons salt
• 3/4 teaspoon ground allspice
• 1/2 teaspoon cayenne pepper
• 6 pita breads, halved

1. In a skillet, saute onions and pine nuts in oil until onions are tender and nuts are toasted. Add beef; cook over medium heat until no longer pink. Drain. Stir in tomatoes, green pepper, lemon juice, parsley, vinegar, salt, allspice and cayenne; mix well. Reduce heat; cover and simmer for 30 minutes. Spoon about 1/2 cup meat mixture into each pita half.

onions, nuts, vegetable oil, ground beef, tomatoes, green pepper, lemon juice, parsley, red wine vinegar, salt, ground allspice, cayenne pepper, pita breads

Taken from www.tasteofhome.com/recipes/meaty-pita-pockets/ (may not work)