Stuffed Anaheim Chiles With Oregano Vinaigrette

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 5 anaheim chilies, halved, seeded, inner pith removed
• 2 (4 ounce) packages garlic & herb spreadable cheese, room temperature (e.g., boursin)
• 3 tablespoons shallots, minced
• 1/4 cup celery heart, minced
• 1 tablespoon anaheim chili, minced (cut up one chile for this)
• 1/2 teaspoon fresh coarse ground black pepper
• 1/4 teaspoon anchovy paste
• 2 tablespoons romano cheese, freshly grated
• 1 tablespoon parmesan cheese, freshly grated
• 1/2 teaspoon dried cilantro, crumbled
• 1/2 teaspoon dijon mustard
• 4 tablespoons seasoned bread crumbs
• 3 tablespoons red wine vinegar
• 4 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano, crumbled
• 1/2 teaspoon garlic powder
• 1 pinch black pepper
• 2 pinches anchovy paste (pencil eraser size pieces)

Recipe

• 1 preheat oven to 375°f.
• 2 combine all ingredients (except those for vinaigrette) in mixing bowl and mix together well with fork.
• 3 spray large baking sheet with pam or oil lightly with olive oil.
• 4 stuff chile halves with stuffing mixture, mounding slightly on top. place on prepared baking sheet.
• 5 bake for 30 minutes. filling will be slightly browned.
• 6 while peppers are baking, prepare the vinaigrette by mixing all vinaigrette ingredients together with a fork. you will want to stir it again right before serving.
• 7 when peppers are done, place two baked stuffed halves on each of four small plates and drizzle with oregano vinaigrette. serve immediately.