2 green bell peppers, cleaned and cut into strips
2 red bell peppers, cleaned and cut into strips
2 yellow bell peppers, cleaned and cut into strips
1/2 c. vegetable oil (I use Mazola)
1 tsp. lemon-pepper marinade
1/3 c. Worcestershire sauce
1/2 tsp. garlic and herb salt mix
1 tsp. dill weed
1 tsp. parsley flakes

Cut peppers into fairly thin strips. Combine in large bowl the vegetable oil, lemon-pepper marinade, Worcestershire sauce, garlic and herb salt mix, dill weed and parsley flakes. Toss the cut peppers with the mixture to coat the peppers thoroughly. Lay the peppers in a single layer on 1 or 2 large cookie sheets with sides. (Sides prevent leaks into your oven.) Put in oven at 300°F for about 30 minutes. Stir around some, then return to oven for about another 30 minutes. Peppers should be limp and soft. These keep well in covered refrigerator container for 2 or 3 weeks. Note: The combination of oil and spices can be varied greatly. Use what you like, and taste to your preference.