How to pressure can grilled paprika
The book Putting Food By recommends canning pints or half pints (about the range you have) of hot-pack pimentos at 10lbs pressure (240F/116C) for 20 minutes (sorry for the American measurements, it's an American book).  They also recommend putting a small amount of acid in the canning liquid, like 1tsp white vinegar per pint.

By "hot-pack" they mean grilled, skinned, and put in the jar while still warm, with warm liquid.

Added in response to comments:

Per the asker's comment, healthy canning recommends 35 minutes at 10-11lbs pressure.

So I decided to look in the USDA guide, and see what the tie breaker is, and their recommendation is 35 minutes as well.

So I'm not entirely certain whether the Putting Food By recommendation is dated (this is the 1982 edition), or whether the 20min time reflects the addition of a small amount of acid to the canning liquid.