Stuffed Pickled Peppers
INGREDIENTS:
5 Anaheim chiles; halved, see 1 tb Imported parmesan; freshly
-ded and inner pith -grated
Removed, rinsed and drained 1/2 ts Dried cilantro; crumbled
2 pk Garlic and herbs cheese spre 1/2 ts Dijon mustard
-ad; (4 oz. pkgs.), 4 tb Seasoned bread crumbs
Room temperature Oregano vinaigrette:
3 tb Shallots; minced 3 tb Red wine vinegar
1/4 c Celery heart; minced 4 tb Extra-virgin olive oil
1 tb Anaheim chile; minced (cut 1 ts Dried oregano; crumbled
-one chile up for this) 1/2 ts Garlic powder
1/2 ts Coarsely ground black pepper pn Black pepper
1/4 ts Anchovy paste 2 pn Anchovy paste; (pencil-eras
2 tb Imported romano; freshly gr -er size pieces)
-ated
5 Anaheim chiles; halved, see 1 tb Imported parmesan; freshly
-ded and inner pith -grated
Removed, rinsed and drained 1/2 ts Dried cilantro; crumbled
2 pk Garlic and herbs cheese spre 1/2 ts Dijon mustard
-ad; (4 oz. pkgs.), 4 tb Seasoned bread crumbs
Room temperature Oregano vinaigrette:
3 tb Shallots; minced 3 tb Red wine vinegar
1/4 c Celery heart; minced 4 tb Extra-virgin olive oil
1 tb Anaheim chile; minced (cut 1 ts Dried oregano; crumbled
-one chile up for this) 1/2 ts Garlic powder
1/2 ts Coarsely ground black pepper pn Black pepper
1/4 ts Anchovy paste 2 pn Anchovy paste; (pencil-eras
2 tb Imported romano; freshly gr -er size pieces)
-ated
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. 1993 Times-Picayune Recipe Contest Finalist Winner -
Appetizer Category
Appetizer Category