I was wondering if anyone had any tips for roasting bell peppers so that they get a nice blacked skin. I live in an apartment, and if I were to put the peppers directly on the burners, it would not go over too well. (I did start to do that, but when it started to heat, the pepper started to stick to the burner.) I tried to use my George Foreman grill, but wasn't able to get the char on the skin that I was looking for in order to take the skin off. (Note: the flavor did turn out well for what I was making, but I know it would be even better if they were charred.)
Thank you for your suggestions.