The green pepper is harvested before completely ripening. The reason for the price difference between colored and green peppers is the amount of spoilage that occurs as you allow peppers to ripen. Ripened peppers have a very short shelf life compared to green.
I think there is a problem inherent in the question. I have noticed that in America, the question makes sense, but in Europe, typically all colors of bell peppers are lumped together at the same price. I have always assumed this was due to the above statement, where in the US the price difference is due to the general nature of distribution and supply demand incorporating shelf life, where as, in Europe there is not as much market force, since most food is grown/sold somewhat locally, and the pressure is not that, since all the produce is typically 'fresh'. More feedback welcomed.
The different colors of peppers available include red, green, and yellow.
No, green peppers are a different variety of pepper and are not simply unripe red peppers.
red orange yellow green
yes, green peppers are simply unripe red peppers
No, red peppers are not just ripe green peppers. Red peppers are a different variety of pepper that changes color as it ripens, developing a sweeter taste and different nutritional profile compared to green peppers.
Green capsicum can change color as it ripens, typically turning yellow, orange, or red. There are also different varieties of capsicum plants that naturally produce capsicums in colors other than green, such as yellow, orange, or purple.
The color depends on when the pepper was picked. Peppers that haven't ripened are green, then they turn yellow, and finally red when fully ripened.
no, green peppers are simply unripe red ones
The red, yellow and orange have a sweeter taste. The red usually being the sweetest and having the most flavor.
Green peppers are actually unripe when they are green. As they ripen, they change color to yellow, orange, or red, depending on the variety.
If you are talking about bell peppers, yellow is supposed to be milder than red. A green bell pepper, if left on the plant will turn either yellow or red ( depending on the variety. ) Myself, I haven't noticed much difference between yellow and red. And I prefer the green for flavor . . . but allow a few to go to yellow or red for color.
A good substitute for green peppers in a recipe is to use poblano peppers, red bell peppers, or yellow bell peppers for a similar flavor profile.