Pick one. Your favorite one.
I love purple, but the color goes away after they’re cooked. 
So disappointing.
Where is the option for “all of the above colors”? I like to eat as many different color veges as possible. If I have to pick perhaps orange.
The green ones are nasty once they’ve been cooked. Raw and crunchy, fine, but cook em and they turn into stinky mush.
Interesting. I’ve never even seen one. What color does it become?
I randomly picked orange. But that was just my way of picking “Not Green”. I can tolerate green peppers, but I would much rather have yellow/red/orange. Can’t say I’ve ever had purple or any other color though.
I like the green peppers for taste, they go into so many things, raw and cooked.
But I LOVE the sweet red peppers, I use them in salads and diced up cooked to add color to alfredo sauce and rice dishes. The yellow and orange, too, they don’t taste so different from the red.
Pity the red yellow and orange are so much more expensive. I think they come from Holland. I picture them coming over on a little airplane, each one strapped into a little seat.
The purple peppers turn a yucky dark color - dark greenish gray - don’t they?
I don’t like yellow/red peppers - the sweetness is gross to me. I also prefer my green peppers raw or very lightly cooked.
I especially hate roasted red peppers because they are sweet AND slimy, unfortunately, try telling that to someone, they will think you are some kind of barbarian. Really, I like most foods, just not sweet, slimy red peppers.
I can’t pick one. I like both red peppers and green peppers equally. Red peppers aren’t slimy. I don’t get that complaint. They have the same texture as green peppers.
I dislike green peppers and will replace them with red or yellow in almost anything.
roasted red peppers are slimy. For whatever reason, people don’t roast green bell peppers. If they did, I’m sure I wouldn’t like it either.
Green peppers are absolutely roasted, too, but you don’t see them quite as often as roasted red peppers.
ETA: In regards to my first reply, I did totally miss the word “roasted” there.
I agree. They’re best when mixed. Plus, the yellow, orange, and red all taste the same.
I picked red. So many ways to eat it, my favorite is a big slice grilled up on top of a burger.
Orange is the color of pepper I gravitate to for some reason, because I’m not crazy about the color orange in general. I grew them in my garden one year and they looked very festive.
Dark green, from what I’ve seen. I didn’t see much gray in the hue, but maybe those other peppers had more of a certain plant pigment in them that did that. IIRC, the purple ones are green inside when you cut them open, too. I stopped buying them years ago after that disappointing discovery, so it’s possible that they’ve bred a better purple pepper since then.
Green all the way. The sweetness in red/orange/yellow peppers is just kind of gross to me. They make everything they’re cooked with taste like them, too. The green is okay as an ingredient, but not really good on its own.
Green peppers are OK; I picked red randomly (but it could have been any other not-green variety) because I dislike the occasional mild bitterness of green ones.
I’ve had purple carrots too - grew them one year. Like the purple peppers, they change color when cooked. They go straight back to orange.
I don’t taste any difference in any of them, and green is what I most often eat, so I picked that.
I prefer the flavor of green bell peppers, either raw or cooked. The ripe ones just taste too sweet to me. However, I do admit that the ripe ones LOOK more appealing.
I like all bell peppers raw, and none of them cooked. I’m not sure I could establish a preference beyond “probably green and red”, since those are the most distinctly flavored colors.