I blacken them whole right on top of the gas burner.
Sweat them in a ziploc bag to allow the skin to separate while they cool to the touch.
Cut them open to remove the stem and seeds. Then scrape off the burnt skin leaving the sweet roasted meat.
I warmed them again in a 200 degree oven before filling them
For the filling I stirred up about an ounce of soft goat cheese per pepper, one minced clove of garlic and about a tablespoon of plain Greek yogurt and spread it on the insides of the peppers. Then folded them back up.
The presentation here isn’t great, but they were delicious!!