I assume you drain and towel dry the fresh mozzarella? I only rarely use it for pizza, and don't have an issue if I dry it first. But I completely agree that the different types of mozzarella are good for different things. Like you, I wouldn't use the fresh on stuffed peppers. I most often buy the standard grocery store pre-shredded stuff, usually the whole milk, and it works well for most of what I like to cook. I prefer it on pizza to the fresh stuff, because I like that gooey, stringy, mess!

By the way, both dishes you described sound fantastic. We do fish or shrimp tacos a couple times a month, and experiment with different slaws. Sometimes just a little lime juice mayo on the cabbage & red onion slaw is perfect.