I blackened my peppers under the broiler and peeled them after steaming them in a paper bag for a few minutes. I tried removing the stems and seeds after blackening and steaming, but the pepper tore up pretty easily, so I would do it beforehand next time. I dipped each peeled pepper in an egg wash, rolled them in Panko bread crumbs, and baked at 350 for 10 minutes rather than frying. Delicious! It didn't taste too different from restaurant chile rellenos but was much healthier without all the oil. That said, this was quite time consuming, but they were fun to make.
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I blackened my peppers under the broiler and peeled them after steaming them in a paper bag...