Chiles Rellenos

• 4 large green peppers
• ½ pound mozzarella, finely chopped
• salt and freshly-ground black pepper

Roast green peppers under the grill, turning them from time to time until skins are charred. Remove charred skins under cold water; dry peppers and make a small cut down the side without opening the pepper full length. With a spoon, scrape out the seeds and all the pith.

Mix finely-chopped cheeses together and season to taste with salt and pepper and a little Tabasco or chili sauce; fil