This slow cooker recipe is teen approved, easy and delicious. This recipe also includes pork, which has B vitamins, zinc, iron, and protein.
Slow Cooker Calibration
If the slow cooker in your house hasn’t been used in a while or even if you use it on a regular basis, it is a good idea to test it for accuracy. Follow these simple steps for slow cooker calibration to make sure everything is working properly and your food is safe!
- Fill the slow cooker 1/2 to 2/3 full with water. The amount of water you need depends on the size of the slow cooker.
- Turn the slow cooker on to LOW and let heat for 8 hours. Do not lift the lid during this time!
- Check the water temperature with an accurate food thermometer. Do this quickly since the temperature in the slow cooker drops 10 to 15 degrees once the lid is removed.
- The temperature of the water should be between 185 and 200 degrees.
- If the water temperature is less than 185 degrees, the slow cooker is not safe to use and should be thrown out.
- If the temperature is over 200 degrees, then that is an indication that food cooked for 8 hours in the slow cooker without any stirring would likely be overdone; therefore, your slow cooker should be safe to use.
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Choosing the Perfect Pork
Confused at the meat counter as to what type of pork to choose, or what it should look like? Follow these simple steps to choose the perfect pork!
- Select pork just before you check out at the grocery store. It is important that pork stay as cold as possible.
- Look for cuts with a small amount of fat over the outside. The meat should be firm and pink in color.
- Once selected, put the pork in disposable plastic bags to avoid any leakage that could contaminate other foods in your grocery cart.
- Take pork home immediately and refrigerate it to 40 degrees. Use the pork within 2 to 3 days or freeze.
Safe Minimum Internal Temperature for popular cuts of Pork
Pork cooking temperatures are the final step in a perfectly juicy, tender cut of meat. Pork today is very lean, making it important to not overcook and follow the recommended pork cooking temperature. The safe internal pork cooking temperature for fresh cuts is 145° F.
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Here is a helpful chart from Path to the Plate on the cuts of pork.
Check out our whole collection of pork recipes!
Slow Cooker Quinoa and Black Bean Stuffed Bell Peppers
If you are in need of a recipe to add beans to your eating pattern, this is a perfect recipe to try. These Stuffed Bell Peppers are made in a slow cooker; perfect for a busy day. In addition, this recipe is vegetarian, and by removing the cheese, it can be vegan. This dish is a complete meal, full of protein, carbohydrates, vitamins and minerals. One pepper is filling and delicious!
Ingredients
- 2 bell peppers (green, orange, yellow, or red)
- 1/3 cup uncooked quinoa rinsed
- 1 15-ounce can black beans no salt added
- 1 8-ounce can tomato sauce unsalted
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/4 cup onion diced
- 3/4 cup cheese Mexican blend, reduced fat, shredded
- 1/4 cup water
- garnish (optional, for garnish)
Servings:
Units:
Instructions
- Cut off the tops of the peppers and scrape out the ribs and seeds. Dice the onion and measure a ¼ cup.
- In a bowl, combine the quinoa, beans, tomato sauce, spices, onion, and ½ cup of the cheese. Fill each pepper with the mixture.
- Pour ¼ cup water into the bottom of a slow cooker. Place the peppers in the water. Cover and cook on low for about 5 hours or on high for about 2 hours or until quinoa is tender.
- Remove the lid, distribute the remaining cheese (¼ cup) on top of the peppers, and cover again until the cheese is melted.
- Add cilantro, then serve.
Recipe Notes
Cooking Dry Beans
In addition to using canned beans, you can cook dry beans at homes. This is budget-friendly way to add beans to your favorite salad, soup or side dish. Cooking your beans at home can add variety to your beans by using different spices to flavor them. Find out what you need by watching this video from the Academy of Nutrition and Dietetics.
Quick Steps:
- Remove debris
- Soak
- Overnight – place a pot in room temperature water. Make sure to leave room in the pot as the beans will expand!
- Boil – Bring a pot of water with the beans to a boil, remove from the heat and let soak for 1 – 2 hours.
- Discard water and rinse beans.
- Cook
- Cover the beans with fresh water – about 6 cups per pound of beans.
- Add seasonings but hold off on salt and acidic foods until end of cooking.
- Add a quarter teaspoon of oil to keep water from foaming.
- Partially cover and simmer until done. Time will depend on type of bean.
