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Wash and pat dry the bell peppers, transfer onto a baking sheet, and place onto the upper third in the oven.
Broil on high in the oven, check on them often and once one side is blackened, turn another side up, about every 4-5 minutes.
Broil for a total of about 10 - 15 minutes, just till the bells are blistered and moderately blackened all around, DO NOT overcook them! Otherwise, they'd get too mushy.
Remove from the oven, place the peppers in a bag, close the opening, or put a large bowl over them, this is to steam the peppers so the skins come off easily, for about 5 minutes.
Meanwhile, make the tofu cheese by blending the tofu, nutritional yeast, lemon juice, garlic powder, and dijon mustard till silky smooth.
Chop the scallion greens, save the white parts for another recipe, mix the chopped scallions into the tofu cream cheese mixture.
Take the peppers out of the bag, once they're cooled down enough to handle, cut out the stem, slice the pepper open, and scrape out all the seeds.
Turn the pepper piece upside down and peel off the skin.
Spread the scallion tofu cream cheese mixture onto the inside of the pepper piece, roll it up tightly, and slice into ½ inch thick pieces.
Serve with a squeeze of lemon, enjoy!