Pointed pepper filled with fregola, mango, feta and spinach yogurt

Name: Pointed pepper filled with fregola, mango, feta and spinach yogurt
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1/4 mango; 100 gr spinach (fresh); 250 gr fregola ((italian pasta)); 1 garlic (full bulb); 1 clove garlic (chopped); 4 pointed peppers (preferably different colors); 40 gr feta (crumbled); 1 bunch cherry tomatoes; 3 tbl spoon olive oil; salt and pepper; 250 gr greek yogurt; 50 gr spinach (fresh); 1 handful mint leaves

Fregola is a type of pasta that absorbs flavors very well, so it is ideal for processing with other vegetables / fruit.

5 van 2 Stemmen

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Prep Time 15

Cook Time 20

Total Time 35

Course Vegetables, Pasta en granen, lunch

Cuisine Own recipe

Servings persons

Equipment

cooking pot
oven

Ingredients

1/4 mango
100 gr spinach fresh
250 gr fregola (italian pasta)
1 garlic full bulb
1 clove garlic chopped
4 pointed peppers preferably different colors
40 gr feta crumbled
1 bunch cherry tomatoes
3 tbl spoon olive oil
salt and pepper

to prepare the yogurt sauce

250 gr greek yogurt
50 gr spinach fresh
1 handful mint leaves

Instructions

Preheat the oven to 170º.
Rinse the fregola pasta and cook it until tender. +/- 10-12 min in boiling water
Rinse the spinach.
Cut the mango into very small cubes. Shred the garlic clove.
Cut the other garlic tuber horizontally in its entirety. The intention is that the toes stay together (see photo). Spread some olive oil on the cutting surface and place it in an oven dish with the cut side up. (do not put in the oven yet)
Rinse the cherry tomatoes and place them in the oven dish with the garlic.
Halve the pointed pepper and remove the seeds.
When the fregola is cooked, put it in a sieve (drain). Let it cool down for a while. Mix in a spoonful of olive oil.
Put some oil in a pan, shred the garlic clove and fry it for a while. Then add the fregola, mango and spinach. Season with salt and pepper. Stir fry until the spinach has shrunk. If necessary, you can add a little bit of water.
Fill the half pointed peppers with the fregola mixture. Place in the preheated oven for max. 20 minutes at 170º
Crumble the feta over it. If necessary, season a little with black pepper from the mill.

Making the yogurt sauce

In a blender you put the 50 gr spinach, yogurt, mint and pepper and salt. Mix well until you have a homogeneous whole.
Remove the pointed pepper from the oven and drizzle the sauce over it. Tasty!

Notes

Frégula or fregola is a type of spherical pasta from the Italian island of Sardinia. It is a mixture of more or less spherical semolina balls (2-3 mm in diameter), very irregular, the porosity of which promotes the absorption of flavors. Generally, the buns are air dried in the summer and later roasted in an oven, a process that gives them a characteristic roasted reddish-brown color.

Keyword fregola, filled pepper

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Foodblog
by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

Buen provecho!

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