MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Anaheim Chiles With Oregano Vinaigrette
 Categories: Stuffed, Vegetables
      Yield: 1 servings
 
      5 lg Anaheim chiles; halved,
           - seeded and inner pith
           - removed, rinsed, and
           - drained
      8 oz Garlic and herb cheese
           - spread (2 pkg);
           - at room temperature
      2 tb Shallots; minced
    1/4 c  Celery heart; minced
      1 tb Anaheim chile; minced
    1/2 ts Black pepper
           - coarsely ground
    1/4 ts Anchovy paste
      2 tb Romano cheese;
           - freshly grated
      1 tb Parmesan cheese;
           - freshly grated
    1/2 ts Dried cilantro; crumbled
    1/2 ts Dijon mustard
      4 tb Seasoned bread crumbs

MMMMM--------------------OREGANO VINAIGRETTE-------------------------
      3 tb Red wine vinegar
      4 tb Extra-virgin olive oil
      1 ts Dried oregano; crumbled
    1/2 ts Garlic powder
      1 pn Black pepper
      2    Anchovy paste pieces
           - (pencil eraser size)
 
  Preheat oven to 375°F. Combine all ingredients, except 4 chile
  peppers, in mixing bowl and mix together with fork. Spray large
  baking sheet with Pam or oil lightly with olive oil. Stuff chile
  halves with stuffing mixture, mounding slightly on top; place on
  prepared baking sheet. Bake for 30 minutes; filling will be slightly
  browned. Place two baked stuffed halves on each of 4 small plates and
  drizzle with oregano vinaigrette; serve immediately.
  
  Oregano Vinaigrette:
  
  Mix all ingredients together well with fork or whisk. Stir again
  before serving.
  
  Recipe by Michelle M. Bass
 
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