Beefy Pita Pockets

Preparation

1. Slice onion and mushrooms; slice bell pepper into thin strips. Chop parsley.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add onion, bell pepper and mushroom. Sauté until vegetables are tender, about 6 minutes. Remove vegetables to a plate.
4. Add beef to the skillet and cook until no trace of pink remains, 5 to 6 minutes. Spoon off and discard any fat.
5. Add the Worcestershire sauce, Kitchen Bouquet sauce and black pepper; stir and cook for 1 to 2 minutes.
6. Add vegetables to the beef and stir to combine.
7. Stir in the parsley and cook until heated through. Remove from heat.
8. Warm pitas. Cut a 2" strip off the side of each pita and pull open.
9. Fill each pita with the beef and vegetable mixture.