Recipe · 20 min
Warm Pita Pocket with Turkey, Cheddar, Roasted Red Peppers & Parsley
- 20 min
- 2–6 servings
- 313 kcal / serving
A warm pita stuffed with turkey, cheddar, roasted red peppers and parsley makes a satisfying, quick weeknight lunch. The filling comes together in minutes and the pita crisps up nicely in the oven for texture.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¼ (8 oz) blockcheddar cheese
- ¼ small bunchItalian (flat-leaf) parsley
- 4 ozoven roasted turkey breast, sliced
- ½ (12 oz) jarroasted red bell peppers
- 1whole grain pita
- whole grain pitas
From the pantry: black pepper, Dijon mustard, mayonnaise
Cookware
baking sheet pan · chef's knife · colander · cutting board · grater · measuring spoons · mixing bowls · oven mitts · spatula · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ¼ small bunchItalian (flat-leaf) parsley
Dairy, eggs & chilled
- ¼ (8 oz) blockcheddar cheese
- 4 ozoven roasted turkey breast, sliced
Bakery & bread
- 1whole grain pita
- whole grain pitas
Sauces, oils & condiments
- ½ (12 oz) jarroasted red bell peppers
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cheddar cheese | ¼ (8 oz) block | ½ (8 oz) block | ¾ (8 oz) block |
| Italian (flat-leaf) parsley | ¼ small bunch | ½ small bunch | 1 small bunch |
| oven roasted turkey breast, sliced | 4 oz | 8 oz | 12 oz |
| roasted red bell peppers | ½ (12 oz) jar | 1 (12 oz) jar | 1 ½ (12 oz) jars |
| whole grain pita | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Toss mayo and Dijon with a pinch of pepper in a small bowl to form a quick sauce.
- Rinse parsley, dry, then strip the leaves from the stems and mince them; add to the bowl with the mayo mixture.
- Pat the peppers dry with paper towels and chop into small pieces; fold into the bowl with the other ingredients.
- Cut the turkey into bite-sized pieces and add to the bowl.
- Grate the cheddar roughly and mix it into the filling until evenly combined.
- Cut each pita in half and open the pockets; spoon filling into each pocket, then place the filled pitas on a baking sheet.
- Bake in a hot oven, turning once, until the pita is crisp on the outside and the filling is hot and bubbly, about 6–8 minutes. Remove from the oven and serve.
Two tips
- Prep the filling ahead and refrigerate for up to a day for quicker assembly.
- For another twist, swap in any soft cheese from the pantry or serve the pitas with a side of sliced raw veggies.
Nutrition per serving
- Calories
- 313 kcal
- Protein
- 19 g
- Carbs
- 23 g
- Fat
- 16 g
- Fiber
- 3 g
- Sodium
- 1087 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.