I peel the portion of the peppers that I leave un-pureed, in Gazpacho; if I don’t, the peppers are often unpleasantly fibrous. in that particular recipe. It’s easy, using a veggie peeler. I’m not worried about nutrition, then, because most of the pepper-skin gets pureed, and goes into the recipe. (I think Gazpacho is an especially ‘healthy’ way to eat veggies, because it’s all raw.)
If I’m using peppers in salads, I just leave the skin on, and do the same in any cooked/baked application.
I’ve read recently that one shouldn’t peel carrots - just scrub them off really well. Apparently, if you peel them, you lose a lot of the nutrition.
(It may have been Liz -?- who told me this about carrots...)
Normally I would leave the skin on peppers; I thought it might be different to peel them and chop for when I get around to making spinach artichoke dip.
Yeah, carrots are better with the skin on but I'd rather have them peeled for most things I use them for. They just look nicer peeled (to me).
And the asparagus is too skinny. I kind of like them a little fatter.
That is something I believe in, JT.....all of the nutrition in vegetables is right under the skin.
Baked potatoes are healthier b/c you eat them w/ the skins on.
Sometimes after scrubbing the potatoes, I oil the outside so that after baking the skin is nice and crispy......and deliciously edible.