Stuffed Bell Peppers with Tortellini Salad

Ingredients

• 350 g Tortellini (filling of choice, ready-made)
• Salz
• 1 yellow bell pepper
• 8 stalks green asparagus
• 1 untreated lemon
• 3 spring onions
• 1 Garlic clove
• 0.5 tsp mustard seeds
• Olivenöl
• 4 tbsp vegetable broth
• Pfeffer (from the mill)
• 2 tbsp pine nuts
• 4 red bell peppers

Instructions

1. 1.

   Cook the tortellini in boiling salted water until al dente, drain, rinse with cold water and set aside. Wash the yellow pepper, halve it, remove seeds and white membranes, and dice into small cubes. Peel the lower third of the asparagus, trim woody ends, cut into 4 cm pieces, blanch in boiling salted water for about 5 minutes, then cool, rinse and drain. Rinse the lemon under hot water, pat dry, zest the peel and squeeze out the juice. Wash and trim the spring onions, slice into thin rings. Peel the garlic and sauté with mustard seeds in a hot pan with 2 tbsp oil until translucent. Deglaze with broth and 2 tbsp lemon juice, remove from heat and season with salt and pepper; let cool. Roast the pine nuts in a hot dry pan until golden brown, then set aside to cool.

2. 2.

   Wash the red peppers, halve them, remove seeds and white membranes, and arrange the halves on a plate.

3. 3.

   Mix the vegetables with the tortellini, pine nuts, lemon zest and mustard vinaigrette for the salad, let it rest briefly, season, and fill the pepper halves. Serve immediately.