Mexican Style Stuffed Peppers

Pit and chop the Avocados (2) . De-seed and finely chop the Jalapeño Pepper (1) . Mince the Garlic (2 cloves) . Slice the Mushrooms (4 1/2 cups) . Chop the Red Onion (1) . Halve, de-seed, and remove the white pith from the Bell Peppers (4) .

Heat Extra-Virgin Olive Oil (1 Tbsp) in a large pot over medium heat, and add Ground Pork (1 lb) . Stir until just cooked. Remove pork from the pan, leaving the juices behind, and set aside.

Add more Extra-Virgin Olive Oil (1 Tbsp) to the pan, and saute the red onion until it starts to become translucent, about 5 minutes.

Add the cooked White Rice (1/3 cup) , pork, jalapeño pepper, Tomatillo Salsa (1/2 cup) , Black Olives (2 cups) , chopped avocado, Fresh Oregano (2 tsp) , Ground Cumin (2 tsp) , Smoked Paprika (1 Tbsp) , Chili Powder (2 tsp) , and Ground Coriander (2 tsp) .

Stir well to combine, then add Kosher Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp) . 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.

Pit and chop the Avocados (2) . In a blender, add the avocado, Fresh Cilantro (4 Tbsp) with stems, Sour Cream (4 Tbsp) , Extra-Virgin Olive Oil (2 Tbsp) , Distilled White Vinegar (2 Tbsp) , Milk (1/2 cup) , salt and pepper. Blend until smooth.

Serve sauce over cooked peppers, and garnish with Fresh Cilantro (to taste) . Enjoy!