Cornbread Stuffed Bell Peppers - cooking recipe

Ingredients

3 to 4 large green bell peppers, cut into 4 sections each
1 to 2 pans Mexican cornbread (already cooked)
3 cans Ro-Tel tomatoes, crushed (mild)
mayonnaise to suit your taste

Preparation

Cut bell peppers into 4 sections and scoop out the seeds and inside rind.
Mix your cornbread and tomatoes together well.
And mayonnaise to desired consistency.
Spoon cornbread mix into scooped out pepper \"shells\".
Refrigerate (covered) about 1 hour before serving.