Do roasted and unroasted peppers taste different after slow cooking in soup all day? I love red bell peppers. Is there a taste difference if I roast them before chopping and adding them to soup or beans that slow cook for 4-6 hours? Am I just cooking them before cooking them again or does roasting (under my broiler, then peeling) produce a unique taste that I wouldn't get from just simmering them for hours?
The roasting process doesn't just heat the peppers, but the high, dry heat also causes a bit of both scorching and carmelization of the sugars, so I would expect there to be a bit of different flavor, even if both get cooked to the same consistency in a subsequent process.