I've had to bite the bullet due to the frost warnings and cut all the peppers today. All still green unfortunately. Had a few red ones earlier but I've never managed to get them to redden once they've been cut whilst green. Anybody had any success and can give me a tip? Sunny windowsill, brown paper bag? Banana? I remember once a shop bought one reddened a bit in the basket in the kitchen but I dunno why.
I know they are cut green and stored to ripen but how?