Slice the pitas horizontally through the center to separate into two layers, but not through and through, so that they are still attached at one end.
In a small bowl, with a small spoon, mix the tomato paste, extra virgin olive oil, finely minced fresh basil, black pepper and salt, until well combined.
In a pan, heat a few drops of olive oil and sautxe9 the bell pepper for 1-2 minutes until just a little soft.
Gently spread the prepared tomato sauce inside both the cut open pita breads.
Divide the cheese strips between the two pockets, and divide the sautxe9ed bell pepper on the top of the cheese equally.
Close the pockets by pressing down gently.
Heat a non stick pan or heavy bottomed pan. Spread a thin layer of ghee or butter.
Place the stuffed pitas on the hot pan and on medium heat let it turn golden brown on one side. Flip them around and let the other side turn a nice golden. By this time the cheese melts and holds on to the vegetables.
Slice into two semi-circles each-wrap tightly in cling wrap or foil and pack in a hot casserole lunch box so that the sandwiches are still warm at lunchtime.