Impact of skipping peeling the peppers

Skipping the peeling process for peppers in recipes can have a few consequences:

Texture: Pepper skin can be tough and chewy, especially if the peppers are not cooked for a long time. Leaving the skin on can make the final dish less pleasant to eat.

Flavor: While mild pepper skin adds little flavor, large amounts can introduce a slightly bitter or astringent taste. This might be undesirable depending on the recipe.

Appearance: Peeling peppers can make the dish look smoother and more visually appealing, especially for presentations.

However, there are also some situations where skipping peeling might be okay:

Thin-skinned peppers: Bell peppers, especially younger ones, have very thin skin that softens considerably during cooking. You might not even notice it in the final dish.
Hearty dishes: In stews, chilis, or chunky salsas, the texture of the pepper skin might not be a big deal.
Blended dishes: If the peppers are going to be blended into a sauce or soup, peeling becomes unnecessary.
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Ultimately, the decision of whether to peel peppers depends on the specific recipe and your own preferences.

Charred pepper skin will contribute astringent/bitter flavors in quantity. It will also dirty the color. That's the nature of this ingredient. If you don't have the desire to handle the ingredient the proper way, find something else to cook.

Theoretically you could seek out canned peppers but this dish is all about the charmed of freshly roasted, in-season peppers (which won't be available in North America for another few months). Using canned peppers will undoubtedly result in blander, unremarkable flavors.

Anyhow best of luck.