Updated August 15, 2013
It's great to do can bell peppers while they're still in season. They can be kept in storage, until hosting dinners at home, that way you're always set in advance.
This recipe makes about 2.5 quarts of canned peppers.
Sterilize jars, preheat oven to 215F. Wash jars and lids, place them in the oven for about 15 minutes or until completely dry. With the help of a canning funnel, place peppers into jars, while they are hot.
Close all lids very tightly. Flip them upside down and keep it for several hours; this process helps seal the lid. Store in cool place. They can be stored up to a year.