Prepare the peppers by cutting off the tops of the peppers. Remove and discard any seeds and membranes from the insides of the peppers and wash thoroughly.
Mix the ground meat with rice, eggs, onions, parsley, dill, salt and pepper until everything is well incorporated. Stuff each pepper really well and arrange them in a big pot standing up if is possible.
Mix the tomato paste with a couple of cups of water and sour cream and pour over the peppers. Add more water if needed, it should cover the peppers.
Cover the pot with a lid or aluminum foil. The peppers are ready when you insert a fork in a pepper and it goes easy through the skin of the pepper and meat, and the rice is cooked.
You can serve these hot with sour cream on top and chillies peppers.