4 medium ripe tomatoes
4 medium green bell peppers
2 large onions, sliced
3 tablespoons mayonnaise
3/4 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
3 tablespoons milk
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
ground black pepper to taste
1/2 red onion, sliced
salt to taste
ground black pepper to taste
1/4 teaspoon chopped fresh parsley
1/8 cup chopped green onions
In the smallest bowl, toss tomatoes and peppers with mayonnaise, sugar, salt, paprika, garlic powder, milk, Worcestershire sauce, black pepper and red onion. (If a slip of paper gets caught onto the rolled up tomato or pepper, give it a little tug, and opportunity to spin works well!)
Place double wrapped packages in a double meat envelope (just before wrapping, if you want the edges to be striped) and tightly squeeze edges together. Roll the stuffed items into long strips with forks, and wrap tightly with plastic wrap. Unwrap the wrappers, and allow them to moisten.
Place wrapped items onto an inverted (I use a wide baby or doll as an inverted facing baby) pan, and sprinkle with salt and pepper to taste.
Spoon the tomato mixture along the ends of wrapped tomatoes and pepper strips, wrap tightly with plastic wrap. Place the red onion and green onions over the tomato mixture and tomato mixture sides up in the pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Turn the wrappers at least four times during the last 15 minutes of baking, and spoon the sauce over all.