In a medium non stick skillet coated with non stick spray, combine the pepper onion mixture, tomato, raisins, garlic, thyme and cinnamon. Stir to mix well. Cook over medium heat, stirring occasionally with a wooden spoon, until the onions are softened, about 2 to 3 minutes.

Divide mixture evenly in pita pockets and serve.

This recipe yields 2 servings. Serving size: 1 pita bread half.

Exchanges Per Serving: 1 Starch, 1 Vegetable.

Nutrition Facts: Calories 96; Calories from Fat 7; Total Fat 1g; Saturated Fat 0g; Cholesterol 0mg; Sodium 71mg; Carbohydrates 21g; Dietary Fiber 2g; Sugars 6g; Protein 3g.