Bring a large pot of water to a boil over high heat.
While the water boils, cut the top off of peppers, about 1/2" from the stem end, and remove seeds. Wash peppers.
Heat a stove grill and add peppers. Slightly roast on all sides. Remove from the stove and allow to cool a little. (a little tip on roasting: feel free to use the stove top if you don't have a stove grill; heat a large non stick skillet and roast the peppers about 2 minutes on each side). Once roasted, you may choose to peel the peppers; I personally don't; as I mentioned,, I like it when the smoke from the roasted peppers transfers into the recipe through cooking. I never found that keeping the peel is an inconvenience
Meanwhile mix onions, ground meat, rice, dill, parsley, ground pepper, salt, eggs and 1/2 the tomato sauce until very well combined.
Stuff about 3/4 of each pepper with the meat mixture then layer in circles in a large pot (only one layer of peppers don't stack them). The pot should also be tall enough to fit the peppers covered in water.
Pour the boiling water over the peppers just enough to cover them, add bay leaves, peppercorns and the remaining tomato sauce.
Cover with a large plate which should sit directly on the peppers then add a lid to your pot and bring to a boil. Turn the heat to lowest and keep simmering.
Simmer for 2 hours, making sure the water has not evaporated completely (add a little more if you notice is gone, so check every once in a while). When the time expires you should have a thick sauce covering the peppers about half way.
Enjoy your stuffed bell peppers with yogurt or sour cream and/or pickled hot chili peppers.