Would need to know all the ingredients to say. They are a low-acid food so carry a risk of botulism. They would need to either be acidified, well fermented first, or pressure processed.
The approved recipes contain added lemon juice and/or vinegar and only limited amounts of oil. The use of oil in canning is severely limited by the guidelines because it can insulate bacterial spores and allow them to thrive. And if they were never processed, never "canned" then they would only be safe for fridge storage and for a limited time.
Approved recipe example you can compare them to: http://nchfp.uga.edu/how/can_06/marinated_peppers.html