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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