I think the problem with green Bell peppers is they just aren't ripe. If left unpicked for another 4 to 6 weeks they'll turn red, then they're ripe. Anywhere in between, when they are part green and part red, they're called "tans"... damifino why?
Anyway, nobody will buy "tans", not even restaurants, so the farmer takes a huge financial risk waiting for them to ripen. Reds bring more money but the possibility of weather, insects, or a million other threats, could destroy the crop.
