The Marcella Hazan recommendation that Mixter mentions works great: just use a vegetable peeler. (http://www.epicurious.com/expert-advice/how-to-peel-red-peppers-without-roasting-them-article)
"Just swipe the peeler along the flat and rounded parts of the pepper, and ignore the indentations that are tricky to peel. Then remove the seeds and cut your peppers as usual. They'll look almost identical to unpeeled peppers—until you cook them, when they'll achieve a melting tenderness that'll remind you of roasted peppers (without all the fuss)."
I learned many lessons from Marcella Hazan. She recommends peeling peppers. It makes a big difference . It doesn't take a whole lot of time and it is so worth it. Of course, I'm only doing a few at a time. It is completely a different product than a roasted and peeled pepper.
I looked up the list of Dirty Dozen for this year. Oops, I eat everything on the list! Some things I will buy organic, if it's reasonably priced. But I would say 90% of what I buy is not organic:
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"Just swipe the peeler along the flat and rounded parts of the pepper, and ignore the indentations that are tricky to peel. Then remove the seeds and cut your peppers as usual. They'll look almost identical to unpeeled peppers—until you cook them, when they'll achieve a melting tenderness that'll remind you of roasted peppers (without all the fuss)."