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

• 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!