Stuffed Anaheim Peppers

6 large, fresh Anaheim peppers

4 thin strips of bell pepper per serving

2 fresh asparagus spears per serving

cream cheese, softened

1 medium dried chepolte pepper

teaspoon chopped fresh basil

tablespoon chopped fresh garlic

1. Cut stalk end of Anaheim peppers and remove seeds.
2. Place softened cream cheese in bowl. Finely great chepolte, add basil and garlic. Blend together.
3. Stuff the cream cheese mixture into the Anaheim peppers. (You can use your fingers or squeeze from a zip-loc bag or frosting bag)
4. Insert asparagus spears and strips of bell pepper.
5. Place a rack on a baking sheet. Arrange peppers on rack and broil until the just began to scorch.
6. 1 pepper per serving.