In a large bowl, combine the ground pork, garlic, and the rice. Yes, the rice will cook inside the pepper/in the stock, which will mean the peppers will cook a little longer overall. Season the filling lightly with salt and pepper and mix in the parsley.
Bring stock to a boil in your largest stockpot (with a lid!), then turn down to a simmer. Stuff each pepper with the filling, packing it pretty tightly to the top. Layer the peppers in the stockpot, covering each with some grated carrots, onions and tomatoes.
Cover and cook on medium heat for about 30-40 minutes.
Recipe by Saffron and Honey at https://saffronandhoney.com/moms-stuffed-peppers/