Roasted Red Pepper Rollatini

Still staying on the lighter side of things, and wanting to use up some red peppers I had, I decided to make these red pepper rollatini's. Each one stuffed with canned salmon, artichoke hearts, sliced kalamata olives, chopped celery and red onion, tossed in a lemon and olive oil dressing. This is my favorite way to make canned salmon, or tuna. Roll this flavorful mixture up in a roasted red pepper slice, and serve along with a nice green salad.

Looks a little like "Italian Sushi" dosen't it??

If you haven't tried canned salmon before, I urge you to try it! It's absolutely delicious, especially this brand that I found at Costco, it's so good!! I think I paid $10.00, for 6 cans. Very economical, and you can make a bunch of other things with it! Of course canned tuna is always a great substitute.

A quick and easy way to roast your peppers is to cut them in half, pull out the seeds, coat with olive oil, salt and pepper. Stick them on a baking sheet in the middle of your oven with the broiler on. Every 5 minutes check them, and turn your pan till they get nice and tender, and blistered all over. About 15 or 20 minutes.

When their done, place in a bowl and cover with plastic wrap for about 15 minutes.

When you uncover them, they should be nicely shriveled up!

The pepper skins will just pull off, easy as can be!! Give this a try for a nice light lunch!

Buon Appetito!!