Stuffed Anaheim Chiles With Oregano Vinaigrette

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Ready In: 50 Minutes

Servings: 4

I got this recipe from another site when attempting to use up the abundance of Anaheim chiles in my garden. Reportedly this recipe was the 1993 Times-Picayune Recipe Contest Finalist Winner in the Appetizer Category. My husband and I thought this was tasty. Hope you enjoy!

Ingredients:

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)

Directions:

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.

By RecipeOfHealth.com