I found this recipe in my Ball Blue Book...hope it works for ya.
Stuffed Green Peppers or Green Tomatoes
12 medium green peppers or green tomatoes
1 c. plus 1 tsp. sale, divided
4 qts. plus 2 c. water, divided
1 qt. shredded cabbage (about 1 med. head)
2 Tbsp. mustard seed
1/2 tsp. white pepper
1 qt. vinegar
1/4 c. sugar
Cut tops off peppers or tomatoes; reserve tops. Scoop out center of peppers or tomatoes and discard. Dissolve 1 c. salt in 4 qts. of cold water; pour over vegetable shells and tops; let stand 24 hrs. in a cool place. Drain; rinse and drain thoroughly. Combine cabbage, mustard seed, 1 tsp. salt and pepper; press into shells. Replace tops on shells and fasten with toothpicks or sew with coarse thread. Combine 2 c. water, vinegar and sugar. Bring to a boil. Pack peppers or tomatoes into hot jars, leaving 1/4-in. headspace. Ladle hot liquid over peppers or tomatoes, leaving 1/4-in. headspace. Remove air bubbles. Adjust two-piece caps. Process 15 min. in a boiling-water canner. Yeild: about 3 qts.