Roasted red peppers are silky and sweet, but the tough, flakey, charred skins don’t bring much to the table, so to speak. And, even if they have not-so-tough thin skins, they often flake and crumble into little black specks of charred plant matter, which you may not find particularly appealing. Roasted peppers are, luckily, very easy to peel—you just have to cover them for a moment.