Step 1

Toss the shallot shreds with the olive oil and vinegar, and sprinkle with a little salt. Set aside.

Step 2

Slice the peppers in half lengthwise and remove any veins or seeds. Place them all on a baking sheet and brush the outsides lightly with olive oil.

Step 3

Place the peppers cut side down and broil for about 5 minutes, until they are blistered all over. Don't worry if they get black, that's what you want!

Step 4

Remove the peppers from the oven and carefully flip them over. Stuff them with the shredded cheese. Note: I like to mound the cheese because it definitely shrinks down as it melts.

Step 5

Put the pan back in the broiler for another 3 minutes, or until the cheese is browned and bubbling.

Step 6

Transfer the peppers to a plate, and top with the shallots and Serrano pepper. Season with a little salt and fresh cracked black pepper. Serve asap, while they are hot.