Grate the onion and garlic into a bowl
Add the raw ground pork, raw rice, spices, chopped parsley, and stock, and mix well with your hands. The mixture will be quite wet, which is what you want, because the rice is going to suck up that moisture as it cooks
Cut the tops off of of the peppers and clean out the ribs & seeds. You’ll need 4 large peppers or 5 small ones
Stuff the pork mixture into the peppers being careful not to overstuff them. The mixture will expand a bit as it cooks
Place the peppers upright in your oven-proof dish. Pop the lids back on, and add 1/2 inch of boiling hot water to the dish. Put the lid on (or cover with foil) and place them in the oven for 45-60 minutes. *See the success tips section for more information about cooking time!
Take the lid off and finish these peppers off. They just need another 25 minutes uncovered to brown the peppers
Serve the peppers with a simple tomato sauce or a yogurt sauce