The onion is peeled and boiled for 5 heads minutes in salted water. Drained and carefully hollow. Hollowed part is cut into small pieces and stew in part from the heated sunflower oil with rice, chopped tomatoes, red pepper, chopped parsley, pepper and salt. The resulting mixture is filled carved onions. Arrange one another in a pan. Pour in the remaining sunflower oil and 1/3 cup water. Cover with a lid and sauté over low heat about 1 hour. The cap is removed and the dish bake in a hot oven for 10-15 minutes. Onions ranks in a serving plate and pour the sauce cooking.