Sauce: begin by coming the onions until they're clear. Add the garlic and cook for 2 more minutes.

Add the tomatoes and cook until they're soft.

Add the seasoning and mix. Cook for another 20 minutes.

Filling: cook the chopped onion until clear. Add the garlic and cook for 2 more minutes.

Add the ground beef and the chopped mushrooms. Mix continuously until the beef changes color to light brown.

Add the rice and 3 cups of hot water. Mix and season to taste. Cook for 20-25 minutes until the rice is soft.

Cut the pepper's top (see the picture) and remove the seeds. Don't throw the tops away, you will need it.

Fill the peppers with the filing half way through. Four two tablespoons from the sauce into the pepper and continue to fill it. Notice, don't tighten the filing in the pepper, it needs to be lose or the rice won't cook properly.

Close the peppers and place them in a pot. Try to put peppers in a way that they can't move inside the pot.

Pour the rest of the sauce on the peppers. It should reach at least half the height of the peppers, if not, add boiling water with a little seasoning.

Cook for another hour on low heat. Every 15-20 minutes pour some of the sauce inside the peppers.