1Saute onions and bell peppers in 1 tbsp hot olive oil over medium heat 5 minutes. Place onion mixture in large bowl, and set aside.
2Saute mushrooms in remaining 2 tbsp hot oli over medium heat 5 minutes. Add canned diced tomatoes and green chiles, greek seasoning and vegetable mixture to Dutch oven and cook 5 minutes or until thoroughly heated.
3Spoon 3 cups mixture in each of four freezer bags; seal and freeze up to one month.