Originally Posted by Zasko
I'm guessing since green potatoes and green tomatoes contain more of the toxins that green bell peppers also do? Honestly, I don't know much about this. If someone has a better source than the internet about green bell peppers, then please inform us?
I've been heavily researching this type of material for some time now, preparing for a publication that discusses how american foods went abroad and changed after contact between the eastern and western hemispheres. Chiles, Potatoes, Maize, and Tomatoes are the focus.
Bell peppers, off the top of my head, were located around Panama in the late 17th century and considered a major food item. The problem with early food histories is that they suggest some staticness in the foods being discovered. Though the pepper was called a "Bell Pepper" I doubt it was the 0 Scovile ranked pepper we know of today.
In modern times, when Bell peppers are far more prolific, they are bred to stay green, or get red, yellow, or orange, and hold. If you do get a green one that's starting to turn another color, buy it. It's a free spirit! And will prolly taste pretty good.
Potatoes turn green because they are ready to sprout. They have gone from an eat-me mode to I'm-a-parent mode. The green is, among other thing, a buildup of chlorophyll that will help the spuds sprout again. This makes them bitter. Put'em in your compost heap. They'll be happy there and you might get some nice new potatoes out of the deal.
on Peppers : Jean Andrews wrote 2: the first is the best and has nice pictures
on potatoes: Zuckerman wrote a light book, but the tome is "The History and Social Influence of the Potato" by Salaman.
On the history of indigenous American foods in general, you can't beat Sophie Coe's "History of America's first Cuisines."