Cup of Yum
1. Cut off the top of each pepper and clean out the junk inside.
2. Bring a large soup pot of water to a boil (at least 2/3 full). Add 2 tbsp vinegar and 1 tsp salt.
3. Place all of the peppers in the pot. They should be mostly covered with water. Add more water if needed.
4. Cover peppers and bring to a boil. After 3 minutes, leave the lid on, turn off the heat and let peppers sit in the hot water while you prepare the rest of the recipe (they should be in there around 45 minutes). They need to sit in order to soften.
5. Be sure to Reserve 3 cups of water from the peppers.

Meat Mixture:

1. In a large skillet, heat 3 tbsp oil and 1 tbsp butter over medium/high heat.
2. Add 4 grated carrots and saute until soft. Once they soften, 3/4 cup mushroom marinara and saute 1 minute, stirring constantly. Remove from heat.
3. In a large bowl (I use my kitchen Aid with paddle attachment for this) mix: pork, turkey and cooked rice.
4. Stir in 2 eggs, sautéed carrots and 1 tbsp Salt. Mix well.

Stuffing the Peppers:

1. By now, your peppers should have softened, reserve 3 cups water.
2. Drain the peppers and move them to a dry surface.
3. Fill each pepper full of meat mixture, don't press it down, just fill it all the way
4. As you stuff your peppers, arrange them snuggly either in the same pot you used to cook the peppers or in a cast iron dutch oven.

Podliva (Sauce):

1. Heat 2 tbsp canola oil. Saute 2 grated carrots with 1 tsp Mrs. Dash. Stir occasionally until carrots are soft.
2. Add 1 tbsp sour cream and 3/4 cup mushroom marinara. Saute another minute and remove from heat.
3. Pour Podliva over the top of each pepper and add 3 cups of reserved water from peppers.

Two Ways to Cook these:

1. If using the pot, bring to a light boil, then cover and simmer 40 minutes over medium heat.
2. If using a dutch oven (recommended method), cover and bake at 450°F for 20-25 minutes. When it bubbles, reduce heat to 350°F and bake 1 hour.

Serve with sour cream.