Preheat the oven to 350 degrees F (180 degrees C).
Pit and chop the Avocado (2). De-seed and finely chop the Jalapeño Pepper (1). Mince the Garlic (2 clove). Slice the Mushroom (16 ounce). Chop the Red Onion (1). Halve, de-seed, and remove the white pith from the Bell Pepper (4).
Heat Extra-Virgin Olive Oil (1 tablespoon) in a large pot over medium heat, and add Ground Pork (1 pound). Stir until just cooked. Remove pork from the pan, leaving the juices behind, and set aside.
Add more Extra-Virgin Olive Oil (1 tablespoon) to the pan, and saute the red onion until it starts to become translucent, about 5 minutes.
Add in the garlic and mushrooms, then saute until soft, about 6-8 minutes.
Add the Cooked White Rice (1 cup), pork, jalapeño pepper, Tomatillo Salsa (1/2 cup), Black Olives (9 ounce), chopped avocado, Fresh Oregano (2 teaspoon), Ground Cumin (2 teaspoon), Smoked Paprika (1 tablespoon), Chili Powder (2 teaspoon), and Ground Coriander (2 teaspoon).
Stir well to combine, then add Kosher Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon). 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 Avocado (2). In a blender, add the avocado, Fresh Cilantro (1/4 cup) with stems, Sour Cream (1/4 cup), Extra-Virgin Olive Oil (2 tablespoon), Distilled White Vinegar (2 tablespoon), Milk (1/2 cup), salt and pepper. Blend until smooth.
Serve sauce over cooked peppers, and garnish with Fresh Cilantro (to taste). Enjoy!