• 250g frozen mixed peppers
  • 6 wholemeal pitta breads
  • 175g tomato purée
  • 200g closed cup white mushrooms, brushed clean and sliced
  • 125g medium cheddar, grated
  • 100g drained tinned sweetcorn
  • 170g cherry tomatoes, quartered
  • ½ iceberg lettuce, shredded


  1. 1

    Set aside the frozen mixed peppers for 1 hour to defrost, then pat dry with kitchen paper. Preheat the oven to 200°C/gas mark 6.

  2. 2

    Cut the pittas in half horizontally and put on a large baking tray, cut-side down. Spread the tomato purée over the pitta halves, then top with the mushrooms, cheddar, sweetcorn, tomatoes and defrosted peppers.

  3. 3

    Cook in the oven for 10-12 minutes, until the cheese is melted and bubbling. Serve two pitta halves per person with the shredded iceberg lettuce.

Nutritional Details

Each serving provides
  • Energy 1779kj 425kcal 21%
  • Fat 12.2g 17%
  • Saturates 6.8g 34%
  • Sugars 14.5g 16%
  • Salt 1.6g 27%

% of the Reference Intakes

Typical values per 100g: Energy 502kj/120kcal

Each serving provides

51.6g carbohydrate 11.2g fibre 21.8g protein

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