Peppers cleaned of seeds and salting inside. Chop the mushrooms and sauté 3 tbsp sunflower oil and a pinch of salt. Add the rice after 3-4 minutes the mixture pour 1 cup hot water, add salt and leave on low heat until the rice absorb the liquid. Add black pepper and chopped parsley. The peppers are filled with the mixture, ranking close to each other and are covered with grated tomatoes and remaining sunflower oil. Add salt and 1 cup up hot water. The dish is cooked on low heat or bake in a moderate oven.