They won’t turn red no matter how long you leave them on the plant. I use mine for salads, salsa, and stuff them (chilli rellenos). You can put them on the grill or in the oven to blister the skins, then stick them in a covered bowl to steam an cool so the skins are easy to peel.
I had 2 ancho/poblana plants trees last year and they turned from green to orange to deep red, and then they would dry on the plant if not picked before. They were beautiful orange and red peppers and my neighbors all loved them as they were not incredibly hot.
I guess, like many other things, where you are located has much to do with the habits of your plants.