Mama'S Stuffed Tomatoes - cooking recipe

Ingredients

9 X 13 inch pan cooled cornbread
16 large ripe tomatoes
3 medium to large onions (chopped)
3 medium to large bell peppers (chopped)
1 (16 oz.) can stewed tomatoes (diced)
salt and pepper to taste

Preparation

Preheat oven to 350 degrees. Slice tops off the tomatoes and hollow out. Leave just enough meat in tomato for the shell to hold its shape. Place in baking pan. Mix in large bowl tomatoes, onions and bell peppers. Add 16 oz. can of tomatoes, salt and pepper.