Yes. Absent a genetic mutation causing the pod to retain anthocyanin it will degenerate during ripening and the purple or black coloration will go away. So, some unripe pods stay purple/black through ripe and others will either turn green then to a ripe color or go directly to the ripe color, often depending on environmental conditions during ripening.
It's also possible that a pod can have a genetic mutation causing it to retain chlorophyll (as opposed to the typical process of chlorophyll degenerating during ripening), thus the pod will either stay green (if it would otherwise mature to a light color, e.g., white or yellow) or merge the retained chlorophyll green with the final ripe color (if the ripe color is dark enough to show through the green). An example of this would be a brown pepper, which has the chlorophyll retainer mutation and otherwise ripens to red (green + red = brown). So, a pepper with anthocyanin that didn't have the anthocyanin retain mutation but did have the chlorophyll retainer and would otherwise ripen to a pale yellow would turn from purple/black to green and ripen as green.