cooking disasters part 1

Why are green bell peppers so much cheaper than their yellow or red counterparts? I don't get it. I know they all taste differently, but does it really cost more to grow a yellow/red bell pepper than a green one?

Last week as I was menu-planning, I decided that I would make corn chowder. The recipe I was using called for yellow bell peppers. I put them on my grocery list, but I knew that when I got to the store I would end up just buying the green variety (because those are usually three times cheaper). Well, when I got to the store I found that I didn't even have the option of buying the yellow variety since all they had were green ones. I bought the green and didn't think it would be a big deal.

Well, I made my corn chowder yesterday... and it kind of looks like diarrhea. It tastes just fine but it has this slightly greenish tint from the green bell peppers. Oh well. Maybe next time I'll use yellow ones... maybe. But one thing is for sure: I will be eating my green soup for the next 3 days :)