Can I can peppers using the hot water bath method?

A great canning resource is USDA Publications | National Center for Home Food Preservation. See Guide 04 for peppers.

According to my sorces edit: (forgot my source) 'Presto canner cookbook', NO.
Bell, chile, jalapeño or pimiento pints should be processed at 11 pounds pressure for 35 minutes, which makes me believe they are very low acid, because corn usually processes a little shorter.

Unless of course you are pickeling them.:)