Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Pit and chop the
Avocados (2)
. De-seed and finely chop the
Jalapeño Pepper (1)
. Mince the
Garlic (2 cloves)
. Slice the
Mushrooms (455 g)
. Chop the
Red Onion (1)
. Halve, de-seed, and remove the white pith from the
Bell Peppers (4)
.
Step 3
Heat
Extra-Virgin Olive Oil (15 mL)
in a large pot over medium heat, and add
Ground Pork (455 g)
. Stir until just cooked. Remove pork from the pan, leaving the juices behind, and set aside.
Step 4
Add more
Extra-Virgin Olive Oil (15 mL)
to the pan, and saute the red onion until it starts to become translucent, about 5 minutes.
Step 5
Add in the garlic and mushrooms, then saute until soft, about 6-8 minutes.
Step 6
Add the cooked
White Rice (60 g)
, pork, jalapeño pepper,
Tomatillo Salsa (130 g)
,
Black Olives (255 g)
, chopped avocado,
Fresh Oregano (1 g)
,
Ground Cumin (4 g)
,
Smoked Paprika (7 g)
,
Chili Powder (5 g)
, and
Ground Coriander (1 g)
.
Step 7
Stir well to combine, then add
Kosher Salt (3 g)
and
Ground Black Pepper (as needed)
. Arrange the bell pepper halves, cut side up, in a baking dish, and spoon the filling into each pepper. Bake 30 minutes, or until tender and browned.
Step 8
Pit and chop the
Avocados (2)
. In a blender, add the avocado,
Fresh Cilantro (4 g)
with stems,
Sour Cream (60 g)
,
Extra-Virgin Olive Oil (30 mL)
,
Distilled White Vinegar (30 mL)
,
Milk (120 mL)
, salt and pepper. Blend until smooth.
Step 9
Serve sauce over cooked peppers, and garnish with
Fresh Cilantro (to taste)
. Enjoy!
