Cook peppers on a hot charcoal grill, turning with tongs until all sides are blackened.

Set the peppers aside for a few minutes until cooled, then scrape off the outer skin with a knife or peel it off with your fingers.

Cut the peppers in half lengthwise, scrape out the seeds and veins.

Put each pepper in a microwavable bowl, slice four leftover meatballs into thin pieces, place inside each pepper.

Cover the peppers with spaghetti sauce from a can or jar, and sprinkle one-half cup of grated Mozzarella cheese on top.

Heat each pepper in the microwave for about two minutes, depending on your microwave wattage.

If your microwave cooks fast, your chili relleno may be hot enough if cooked only a minute.

Try heating it up for a minute, test it, and cook for another minute if needed.

Serve with grilled veggies of your choice.