You can also find longer, pointed examples, sometimes called Romano, which are sweeter still, as well as black peppers, which have a flavour similar to the green variety - when they're cooked they turn green, so it's best to use them raw if you want to keep their striking colour.
All year round, but the British season is March to October.
Choose the best:
Look for glossy, firm, evenly coloured peppers, with no soft patches.
However you want to slice up a pepper, you always need to remove the core, pith and seeds. To skin peppers, lay them on a foil-lined grill pan and turn the grill to high. Turn them now and again until the skin is blackened all over, then put them in a bowl and cover with cling film, or seal in an airtight plastic bag. When they're cool, their skin can be peeled off easily with your fingers.
Fresh peppers will keep for a few days in the fridge. Roasted and skinned, as above, they'll keep for around a week, as long as they're covered in olive oil in an airtight container.
Roast (35-40 minutes); cut into strips and stir fry (4-5 minutes).
The above details taken from here
If you are looking for a great recipe using Bell peppers, then how about this one:
Stuffed peppers with spicy ground (minced) beef with plenty of cheese.
4 large green bell peppers
1 lb (450 g) ground (minced) beef
½ can crushed tomatoes
2 teaspoons chili powder
2 teaspoons cumin powder
1 teaspoon salt
½ teaspoon pepper
1 onion, medium size
2 cloves of garlic
2 tablespoons olive oil
8 oz. (225 g) shredded cheese (mozarella)