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Roasted Pepper Roll Ups with White Bean "Tuna" Filling

Juicy, tender, sweet peppers filled with savory, oceanic, and high protein white bean "tuna" salad.
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Ingredients Method Video

Ingredients
  

  • 3 large bell peppers
  • 7 oz extra firm tofu about 1/2 block
  • 1 cup small white bean
  • 1 scallion chopped
  • 1 teaspoon caper chopped
  • 1 tablespoon dijon mustard
  • 1/4 teaspoon white pepper
  • Pinch of salt to taste

Method
 

  1. Wash and pat dry the bell peppers, use a pair of BBQ tongs to hold over an open fire stove, roast and rotate till the skin is blackened and blistered all over;
  2. For the oven method, transfer the peppers onto a baking sheet, and place onto the upper rack in the oven, broil on high in the oven, check on them often and once one side is blackened, turn another side up, for a total of about 10 minutes, just till the peppers are blistered and moderately blackened all around, DO NOT overcook them! Otherwise, they'd get too mushy;
  3. Once the peppers are blackened, immediately transfer them into a bowl and cover with a lid or a plate, let them steam with their remaining heat for 10 minutes;
  4. Meanwhile, make the white bean filling, mash the white beans, fold in the chopped scallions and capers, add all the seasonings and mix evenly;
  5. When the peppers are cooled enough to handle, cut open vertically from the side, remove the stem and seed, open up the pepper into one long piece;
  6. Pat the pepper strip dry, add the white bean filling and spread evenly, roll up from one end to the other, slice into 1/2 inch pieces, repeat with all three peppers;
  7. Serve immediately or chilled, enjoy!

Video