I would pressure can for 15 minutes at 10 lbs. for pints. Breadcrumbs are a no-no. You may also skip the vinegar. The crumbs can easily be put on when ready to serve. Ball Blue book page 67.

I would suggest you use a safe, tested recipe. It will be pressure canned with added low acid vegetables. Makes the whole thing low acid and must be pressure canned to prevent botulism.
That is correct, no breadcrumbs in any canning recipes.

Here is a link that might be useful: How to can stewed tomatoes.

No bread crumbs! Avoid the sugar, as it could be added when the jar is opened and heating. 1/4 cup vinegar is too little acid for a BWB canning. Citric would be safer and better to use, as you also have low acid peppers.

We do 50+ quarts of stewed tomatoes each year using the following recipe (tested and approved from BBB). The bread crumbs or bread cubes or croutons (garlic croutons are great) are added when heating just prior to serving.

Stewed Tomatoes (makes 7 pints or 3 qts.)

4 quarts chopped, peeled, cored tomatoes
1 cup chopped celery
1â4 cup chopped green peppers
1â2 cup chopped onions
1 tablespoon sugar
1â2 teaspoon salt (recipe calls for 2 tsp.)

Combine all ingredients. Cover and cook 10 minutes, stirring occasionally to prevent sticking. Pour hot into hot jars, leaving 1 inch headspace. Remove air bubbles.
Wipe jar rims. Adjust lids and process in a pressure canner at 11 pounds pressure for 15 min. for pints and 20 min. for quarts.

When ready to serve, heat well in a small saucepan and stir in 2 slices of bread cut into 1" cubes or 1/2 cup seasoned croutons.

Dave