Steel-cut oatmeal used in this recipe instead of rice.
Note: Steel-cut oats are the surprise ingredient in this Zone-friendly version of an American classic. They have more texture, body, and flavor, than rolled oats. Note: If frozen, transfer meat to a pan in the refrigerator 24 to 36 hours before you need it so it will have ample time to thaw. Combine filling ingredients in a medium-size mixing bowl. Mix with clean, bare hands to evenly distribute, then divide into four portions and shape loosely into balls. Slice tops off peppers, removing as little off as possible. Cut the bottoms to make flat enough to stand. Remove seeds and membrane. Poke a fork hole in the bottom of each pepper to allow steam to enter. Stuff with meat mixture and place upright in a 4- to 5-quart slow cooker. Mix tomatoes, ground pepper, cumin and garlic and pour over peppers. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 2 1/2 hours. About 10 minutes before serving, insert a collapsible metal steamer into a 3-quart saucepan with 2 cups of water. Cover and bring to boil. Add frozen vegetables, cover, and steam until easily pierced with a fork, about 5 to 7 minutes. Combine remaining ingredients in a large serving bowl. Drain veggies, add to the bowl and toss to coat. Divide among 4 dinner plates. Place a stuffed pepper and a portion of the sauce on each dinner plate and serve. Have a cup of strawberries for dessert.
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