Stuffed Bell Peppers with Macaroni Salad

Name: Stuffed Bell Peppers with Macaroni Salad
Yield: 6
Ingredients: 1/2 cup of star-shaped or chumbinho macaroni; 3 bell peppers (1 kg); to taste salt; 1/4 cup of olive oil; 1/2 tablespoon of mustard; 4 tablespoons of white wine vinegar; 4 tablespoons of finely chopped green onions; black pepper to taste; 12 fine asparagus spears cut to fit the bell peppers; 2 tablespoons of chopped parsley

1
1/2 cup of star-shaped or chumbinho macaroni
2
3 bell peppers (1 kg)
3
to taste salt
4
1/4 cup of olive oil
5
1/2 tablespoon of mustard
6
4 tablespoons of white wine vinegar
7
4 tablespoons of finely chopped green onions
8
black pepper to taste
9
12 fine asparagus spears cut to fit the bell peppers
10
2 tablespoons of chopped parsley

Ingredients

1
1/2 cup of star-shaped or chumbinho macaroni
2
3 bell peppers (1 kg)
3
to taste salt
4
1/4 cup of olive oil
5
1/2 tablespoon of mustard
6
4 tablespoons of white wine vinegar
7
4 tablespoons of finely chopped green onions
8
black pepper to taste
9
12 fine asparagus spears cut to fit the bell peppers
10
2 tablespoons of chopped parsley

Directions

1
Cook the macaroni al dente, then drain and rinse it under cold running water to make it loose. Reserve
2
Trim the ends off the bell peppers
3
Core, cut lengthwise in half, and remove the seeds
4
Generously sprinkle salt over the bell peppers and let them sit for 30 minutes
5
Rinse off excess salt and pat dry with paper towels
6
In a bowl, mix together the olive oil and mustard
7
Mix well
8
Add the vinegar, green onions, salt, and black pepper to taste
9
Mix well
10
Remove 1/3 of this seasoning and pour it over the drained asparagus spears
11
Let them sit for 15 minutes, then drain and reserve the seasoning
12
Add the remaining seasoning to the cooked macaroni
13
Mix well and stuff the bell peppers
14
Arrange two asparagus spears on top of each bell pepper
15
Moisten with the reserved seasoning
16
Sprinkle with parsley
17
Serve 6 portions.