The Bulgarian Carrot is not a Euphemism

Me and Neurochic are growing Bulgarian Carrots, the serrano-shaped, safety orange hot pepper. They seem to be full sized, the leaves are a beautiful deep green and the peppers are bountiful. Has anyone who's grown these before have an idea about how long it takes them to turn orange? Ours are still bright green even though they've stopped growing about 2 or 3 weeks ago. Is the orange color a sign of ripeness? Or do some peppers remain green until they're rotten? Neurochic grew up in Bulgaria and I've been there a number of times, and we've only ever seen green hot peppers, similar in shape, color and heat to serranos, much like the unripe Bulgarian Carrots on our plant.
Bulgaria, like most of Europe and Turkey, has fairly mild food, in terms of heat. However, the dish Bulgarians make with their sole hot pepper, the afore mentioned serrano-like fruit, is one of the best things I've ever eaten in my life. I've gotten some strange looks from Bulgarians when they see me wolf down half a dozen of these delicious, but spicy peppers. First, they sear the skin of the pepper, either on the grill, or straight on the electric stove top, until the skin is blackened and papery. Then they steam them in a plastic or paper bag to make the skin peel off easily. After steaming for half an hour or so, the skin is easily peeled and the delicious green meat underneath is perfectly cooked. Then they're covered in olive oil, vinegar, sliced garlic, salt and chopped dill and served at room temperature. They're served on the side or as an amuse-bouche.

I haven't seen a capsicum that doesn't change color eventually.
It's unlikely they'll rot on the vine green, but it may take a level of heat or moisture that they're just not happy with yet, to get them to turn. I do know that my jalapenos will crack and show tan-colored lines if they've been too dry during the green period, so keep watering them at least a bit during non-rainy days.

You should be able to use 'em green. The flavor will be different: grassier, sharper, fresher, versus the sweeter, deeper flavor of the full-colored chile.

Garcho, it's been about ten years since I last grew them, so I can't tell you times.

I don't recall them taking an excessively long time, however. I seem to remember them being relatively quick as peppers go, in fact. I think they ripened before some of the other ones I grew simply because I remember making salsa with them in early or mid August. They were not large; the ones I grew were a larger than a Thai, but not nearly as large as a jalapeno. Maybe 2 to 3" in length? This picture(scroll down on the page) seems to look like mine did.

But it's NOT been hot this year, so many things are later than they would be in a normal summer.

I loved them; thought they were lovely in color, while fruity and well balanced in taste (not just hot).

UPDATE: Bought my BC plant in Madison just prior to Memorial Day; planted just after I got back. It sulked for a while, and was a runt to start with, but it hit its stride in July, and with the benefit of being near swarms of various pollinators, much rain, and a lot of sun, it's ripening its fruit. 6" long chiles, rounder than an Anaheim or NuMex, and bright orange - yes, they do in fact look just like carrots. Pretty cool.

So, if your chiles weren't ripe yesterday, check 'em tomorrow - the warm weather and sunshine is making all of my chiles go wild and ripen in a flash, the Bulgarian Carrot among them.