Title: Stuffed anaheim chiles with oregano vinaigrette
 Categories: Appetizers
      Yield: 4 Servings
 
      5 lg Anaheim chiles, halved,
           -seeded and pith removed.
    1/2 ts Coarsely ground black pepper
      4 oz Pkgs. garlic and herbs
    1/4 ts Anchovy paste
           Cheese spread, room temp
      2 tb Fresh grated Romano
      3 tb Shallots, minced
    1/2 ts Dried cilantro, crumbled
    1/4 c  Celery heart, minced
    1/2 tb Dijon mustard
      1 tb Anaheim chile, minced
      4 tb Bread crumbs, seasoned

MMMMM------------------------VINAIGRETTE-----------------------------
      3 tb Red wine vinegar
      1 pn Black pepper
      4 tb X-virgin olive oil
      2    Pencil-eraser-sized pieces
           -crumbled Anchovy paste
      1 ts Oregano,
    1/2 ts Garlic powder
 
  Preheat oven to 375F. Mix all ingredients well except those for
  vinaigrette. Grease large baking sheet with Pam or olive oil. Stuff
  chile halves with mixture, mounding slightly. Bake 30 minutes on
  baking sheet till slightly browned.
  
  Vinaigrette: mix all ingredients together. Stir before serving. Place
  2 halves on each plate and drizzle with vinaigrette; serve
  immediately. Serves 4.