Directions:
- In a large resealable bag, combine the first 11 ingredients. Add the mushrooms, peppers, onion and zucchini; seal bag and turn to coat. Refrigerate overnight.
- In a large nonstick skillet coated with cooking spray, cook and stir the vegetable mixture over medium-high heat for 6-8 minutes or until crisp-tender. Stir in cheese; cook 2-3 minutes longer or until cheese is melted. Stuff each pita half with 1/2 cup vegetable-cheese mixture. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 235.19 Kcal (985 kJ) | ||
| Calories from fat | 43.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.83g | 7% | |
|---|---|---|---|
| Cholesterol | 2.2mg | 1% | |
| Sodium | 431.29mg | 18% | |
| Potassium | 164.03mg | 3% | |
| Total Carbs | 39.65g | 13% | |
| Sugars | 3.17g | 13% | |
| Dietary Fiber | 2.51g | 10% | |
| Protein | 7.87g | 16% | |
| Vitamin C | 23.1mg | 38% | |
| Iron | 42.2mg | 234% | |
| Calcium | 108.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 138.86 Kcal (581 kJ) | ||
| Calories from fat | 25.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.85g | 7% | |
|---|---|---|---|
| Cholesterol | 1.3mg | 1% | |
| Sodium | 254.64mg | 18% | |
| Potassium | 96.85mg | 3% | |
| Total Carbs | 23.41g | 13% | |
| Sugars | 1.87g | 13% | |
| Dietary Fiber | 1.48g | 10% | |
| Protein | 4.65g | 16% | |
| Vitamin C | 13.6mg | 38% | |
| Iron | 24.9mg | 234% | |
| Calcium | 64.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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