Agree. With only a couple of exceptions all colored bell peppers start out green. Your plant is perfectly normal. The peppers can be harvested now for eating or left on the vine to mature and change color. But be advised that leaving them on the plant will reduce over-all production for the plant. So be sure to harvest a few in green stage too just to keep the plant setting new fruit. Dave

Not sure if people have always been confused about peppers, that people don't understand that greenish (can be yellow green to dark green) are unripe, then they ripen to red (or yellow, orange). Many people think green bells and red bells are different types of plants. Purple color will ripen to red. Some types go from greenish to purple to red. Not sure why thick walled blocky bell peppers are so common in the US, but they are what people buy. Bell peppers are lousy at ripening in the humid hot Midwest Summer. The bells sit there and then when they start to ripen they rot ruining the pepper. Longer or less thick peppers can ripen easier. I find peppers ripen better in mild weather, sunny warm days with cooler nights.

Varies with the variety and of course the weather is a contributing factor too. But as a very general rule they run in 6 week cycles so you have some time to go. Takes patience and careful care as they can easily get sun scorch or pest damage while waiting for them to turn. Dave PS: I assume you know that leaving the green ones on the plant to get the colored ones means less production over all because the plant shuts down? It's a good idea to pick a few of them as greens to keep it in production.

"California Wonder" turns from green to red at maturity. The black color is a sign of transition :) Vera