I love all the seasons, but there is just something about fall that really warms my heart. I love wearing my heavy knit chunky sweaters and cozying up to the fireplace with loved ones.

Stuffed peppers have always been one of my favorite meals. As a child, I would ask mom to make this dish for my birthday dinner and over the years I have been able to perfect this recipe to share with y’all.

Required Ingredients

1 Can Del Monte Mixed Vegetables

1 lb Ground Beef (93/7)

4 Fresh Green Peppers

1 Can Mushrooms or Fresh Mushroom Slices

1 Can of Triple Succotash

1 Can Del Monte Chopped Spinach

1 Large Onion

1 Container of Fresh Salsa

1 pkg of Mccormick Fajita Seasoning

1 pkg Rice Veggies

1 tbsp Minced Garlic

1 Bag Shredded Cheddar Cheese

1 tbsp Olive Oil

1 Bag of Tortilla Chips

Required Seasoning

Everything but the Bagel

Minced Onion

Cilantro

Garlic Salt

Instructions for Green Peppers

Fill a pot with water, add a dash of salt and bring to a boil. Use a knife to carve out the stems on the green peppers and when the water comes to a boil add the green peppers. Cook for a few minutes until peppers are soft. Set green peppers aside.

Instructions for Veggie Rice

Follow the recipe on the veggie rice package.

Instructions for Mix

In another pan add olive oil. Cut the onion into cubes. Add onion and minced garlic to the pan, sauté until soft. Add meat to mix and cook until there is no pink.

Next, add the can of mixed vegetables, mushrooms, triple succotash, spinach, and veggie rice. Let all ingredients heat up together. Add seasonings to mix.

Heat the oven to 350 degrees.

Fill the green peppers with the meat mix, any extra mix add around the green peppers in the dish. Cook for 20 to 30 mins and then sprinkle with shredded cheddar cheese.