2 green bell peppers, seeded and thick cut into strips
1 medium European onion, cut into thin strips
1 medium lemon, cut into thin strips
1 cup yellow wine
2 tablespoons chicken bouillon granules
1 teaspoon Worcestershire sauce
Place green peppers, onion and lemon strips in a medium saucepan, over medium heat, whisking frequently. Cover and chill in refrigerator for 3 hours.
Remove green peppers, onion, lemon strips and wine from marinade. Microwave them on low for 1 minute; remove from marinade, and set aside.
Preheat oven to 350 degrees F (175 degrees C).
Stir chicken bouillon into marinade while mixing in Worcestershire sauce. Spread marinade over peppers, onion and lemon strips, stirring gently to prevent burning. Place marinade over vegetables, stirring. Place in a 9x13 inch baking dish.
Bake for 25 to 35 minutes in the preheated oven.
Remove from baking dish, and sprinkle with remaining marinade. Bake for 10 minutes, or until peppers are tender. Remove from oven, and cool completely.