Believe it or not, leaving too many peppers on the plant can slow down their ripening.
Why Removing Some Peppers Speeds Up Ripening
Peppers produce ethylene, a natural plant hormone that regulates ripening. However, if a plant is overloaded with fruit, ethylene production can be slowed, delaying the ripening of all peppers.
By removing some green peppers, the plant senses a reduction in fruit load and responds by causing the remaining peppers to ripen more quickly.
How to fix it
Harvest a few green peppers every few days. This encourages the plant to focus on ripening the remaining ones. Use the harvested green peppers in stir-fries, salads, phone number library or pickles; they are just as delicious as the ripe ones.
What not to do
Don't leave all the peppers on the plant at once. An overcrowded plant will slow down the ripening process considerably.
The Paper Bag Trick: A Simple Trick for Faster Ripening
If you've already harvested green peppers but want them to ripen faster, there's a simple trick that can help: use a brown paper bag.
How it works
Some fruits, like bananas and apples, release ethylene gas, a natural compound that triggers ripening. Placing peppers in a paper bag with one of these fruits creates a mini ripening chamber that speeds up the process.
How to fix it
Place the green peppers in a brown paper bag along with a ripe banana or apple.
Close the bag and store it in a warm place for a few days.
Check the peppers every day. Once they start to change color, they are ready to eat.
What not to do
Don't use a plastic bag instead of paper. Plastic traps moisture, which can lead to mold and rot instead of ripening.