Ingredients:

5 2 pn
-ded and inner pith
Removed, rinsed and drained
2 pk Garlic and herbs cheese spre
-ad; (4 oz. pkgs.),
Room temperature
3 tb Shallots; minced
1/4 c Celery heart; minced
1 tb Anaheim chile; minced (cut
-one chile up for this)
1/2 ts Coarsely ground black pepper
1/4 ts Anchovy paste
2 tb Imported romano; freshly gr
-ated
1 tb Imported parmesan; freshly
-grated
1/2 ts Dried cilantro; crumbled
1/2 ts Dijon mustard
4 tb Seasoned bread crumbs
Oregano vinaigrette:
3 tb Red wine vinegar
4 tb Extra-virgin olive oil
1 ts Dried oregano; crumbled
1/2 ts Garlic powder
pn Black pepper
2 pn Anchovy paste; (pencil-eras
-er size pieces)

Method:

Preheat oven to 375F.
Combine all ingredients (except those for vinaigrette) in mixing bowl and mix together well 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 four small plates and drizzle with oregano vinaigrette; serve immediately.
OREGANO VINAIGRETTE: Mix all ingredients together well with fork.
Stir again before serving.
Serves 4 as an appetizer.