1. Cut stems off with about 1/2"of the pepper attached. (I call this the caps.) Save for later.
2. Carefully remove seeds and membrane without breaking pepper apart.
3. Wash peppers. (Mother always said, you have to make sure you wash peppers good!)
4. Mix ground beef, onions, eggs and rice together. You may want more or less rice, I like lots.
5. Stuff peppers with mixture. Put caps back on peppers and place standing up in a large pot.
6. Fill pot with enough water to cover peppers. Don't worry when the peppers fall over, it's o.k.
7. Bring water to a boil. After it starts to boil, time them for about 30 to 45 minutes. I'm not really sure how long this will take. I do know when you test the peppers with a fork and the fork goes into the skin of the pepper with ease, it's done.
8. When peppers are soft, drain most of the water out. Leave about 5 or 6" of water in the pot. Put back on the stove.
9. Add tomato sauce to pot and mix.
10. After it comes to a boil, cover and simmer for about 45 minutes. Use a wooden spoon to stir every now and then, spooning the sauce on top of the peppers so it can seep into the meat. It may seem like a lot of work but it really isn't.