Stuffed Anaheim Chiles With Oregano Vinaigrette

Name: Stuffed Anaheim Chiles With Oregano Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ¼ cup celery heart, minced; 1 tablespoon anaheim chili, minced (cut up one chile for this); ½ teaspoon fresh coarse ground black pepper; ¼ teaspoon anchovy paste; 2 tablespoons romano cheese, freshly grated; 1 tablespoon parmesan cheese, freshly grated; ½ teaspoon dried cilantro, crumbled; ½ teaspoon Dijon mustard; 4 tablespoons seasoned bread crumbs; 3 tablespoons red wine vinegar; 4 tablespoons extra virgin olive oil; 1 teaspoon dried oregano, crumbled; ½ teaspoon garlic powder; 1 pinch black pepper; 2 pinches anchovy paste (pencil eraser size pieces)

Servings: persons

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
¼ cup celery heart, minced
1 tablespoon anaheim chili, minced (cut up one chile for this)
½ teaspoon fresh coarse ground black pepper
¼ teaspoon anchovy paste
2 tablespoons romano cheese, freshly grated
1 tablespoon parmesan cheese, freshly grated
½ teaspoon dried cilantro, crumbled
½ teaspoon Dijon mustard
4 tablespoons seasoned bread crumbs
3 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
1 teaspoon dried oregano, crumbled
½ teaspoon garlic powder
1 pinch black pepper
2 pinches anchovy paste (pencil eraser size pieces)

1
Preheat oven to 375F.
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.
5
Place on prepared baking sheet.
6
Bake for 30 minutes.
7
Filling will be slightly browned.
8
While peppers are baking, prepare the vinaigrette by mixing all vinaigrette ingredients together with a fork.
9
You will want to stir it again right before serving.
10
When peppers are done, place two baked stuffed halves on each of four small plates and drizzle with oregano vinaigrette.
11
Serve immediately.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, ¼ cup celery heart, minced, and more.

Yes, Stuffed Anaheim Chiles With Oregano Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!