I find them often in bell peppers, but never that much. They're usually smaller and fewer. They just taste like immature peppers to me - maybe a tad more bitter.

I imagine certain varieties are more prone to it than others?

Cool! I figured you all would know what was going on. I guess it just made all peppers inside and no seeds. The yellow pepper went in dinner ... I guess the internal pepper can contribute to tomorrow's lunch or something.

Interesting that there was apparently enough light coming through the outside pepper for the inside peppers to develop chlorophyll....green.

Yes. I see this phenomenon frequently. All the peppers we get here are grown in greenhouses. Whether that makes it more common I don’t know.

I see it all the time with peppers I grow.