I'm too lazy to blanch or blister my peppers.
I cut the raw peppers in half lengthwise, remove the seeds, stuff them with a sloppy meatloaf/meatball mix and put them into a casserole with a tight fitting lid. Before I put them into the oven I drizzle a couple of tablespoons of water and a tablespoon of apple cider vinegar into the bottom of the casserole dish to create some steam. I bake them at 375 with the lid on for 35 to 45 minutes, remove the lid and let them bake another 10-15 minutes, to brown the tops. Sometimes I top them with cheese during that last few minutes in the oven.
The cold stuffed peppers are great sliced thin and used for sort of a meatloaf sandwich!