It doesn't work that way with peppers. They are a perennial in their native climate, so they just keep producing as long as weather and resources cooperate.
Chocolate habs (and other brown peppers) are notorious for looking ripe on the outside, while remaining green on the inside for a while. They taste best when all the placenta has ripened and is no longer green. You'll know they're ripe when the placenta has a pinkish rusty color to it. Unfortunately, you need to cut them open to verify this, but with some experience, you'll get better at telling when they're ripe.
I usually pick mine when I think they're ripe and then let them sit in the kitchen for a week or so to make sure they're good and red. It pays off - they're really delicious when they're fully ripe.