1 pound medium red bell peppers
1 medium yellow bell pepper, seeded and chopped
6 medium onions, chopped
1 large green bell pepper, seeded and chopped
1 medium green bell pepper, seeded and chopped
10 medium tomatoes, diced
6 medium onions, diced
1 medium carrot, grated
1 medium onion, cut into 1/2 inch slices
1/4 teaspoon salt
2 tablespoons onion powder
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon olive oil
1 teaspoon dried parsley
Place peppers in a medium saucepan of water to cover them.
Place bell pepper in the pan and cover in water.
Place bottom of pan in a large pot with lid drawn on pan to prevent overflowing.
Place peppers in a large resealable plastic bag. Seal bag and squeeze peppers with a cotton cloth to prevent the peppers bursting. Discard any remaining air and cut peppers into 1 inch thick strips.
In a large bowl, mix bell pepper, onion, green bell pepper, tomatoes, onions, carrot, onion strips and salt. Season with tomato paste, Worcestershire sauce and olive oil.
Pour hot sauce over peppers. Cover pan and simmer over low heat for at least 1 hour to allow peppers to cook through.
Remove peppers from pan and cool on a wire rack. Sprinkle with parsley and serve hot.