Blue Apron

Oven-Baked Romesco Beef Pitas

with Arugula, Tzatziki & Pickled Peppers

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! For this dish, you’ll bake a hearty filling—featuring tender beef, smoky romesco sauce, sweet currants, and more—to serve inside soft, warm pitas. You’ll finish the pitas off with fresh arugula, tangy pickled peppers, and a dollop of tzatziki.

Details

Nutrition per serving

Ingredients

10 oz

Ground Beef

2 each

Pocketless Pitas

3 tbsp

Romesco Sauce (contains almonds)

½ oz

Sweety Drop Peppers

2 oz

Arugula

2 tbsp

Dried Currants

1 tbsp

Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)

½ cup

Tzatziki (cucumber-yogurt sauce)

1 each

8-oz can Tomato Sauce

1 oz

Sliced Roasted Red Peppers

1 each

Single-Use Aluminum Tray

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Make the base

Preheat the oven to 450°F. In the tray, combine the tomato sauce, currants, spice blend, roasted red peppers, and beef (tearing into bite-sized pieces before adding). Season with salt and pepper; stir to thoroughly combine.

step 2

Bake the tray

Bake, uncovered, 12 to 14 minutes, or until the beef is cooked through. Remove from the oven. Add the romesco sauce; carefully stir to combine.

step 3

Warm the pitas & serve your dish

Meanwhile, place the pitas on a piece of foil. Drizzle with olive oil; season with salt and pepper. Stack the pitas and wrap them in the foil. Place directly onto an oven rack; warm 5 to 7 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Wash and dry the arugula. Serve the baked tray with the warmed pitas. Top with the arugula, tzatziki, and sweety drop peppers. Enjoy!