Cook the Long Grain White Rice (1/4 cup) according to package instructions until ready.
Melt the Butter (1 1/2 tablespoon) in a skillet. Add the Onion (2), season with Salt (to taste) and Ground Black Pepper (to taste), cover and cook on medium heat until tender, about 5 minutes.
Add Carrot (1) season with salt. Cover and cook for another 3~5 minutes.
Combine Ground Pork (1 pound), cooked rice, carrot, onions. and season with Salt (to taste) and Ground Black Pepper (to taste).
Cut the tops of the Mini Peppers (2 pound) and take out the seeds.
Fill the peppers with the meat mixture.
In a large pot or skillet, heat up 1 tablespoon of Olive Oil (1 tablespoon) on medium high heat. Add the peppers and sear for about 2 minutes per side. If all your peppers don't fit in one layer, switch the peppers.
Make room in the center and add Garlic (2 clove). Cook for 30 seconds or so and pour in the Diced Tomatoes (1 can)
Cook the peppers at a simmer for about 15 to 20 minutes, depending on how big the peppers are.
Serve with Sour Cream (to taste) and garnish with Fresh Parsley (1 pinch) or other fresh herbs.