Prepare the filling

• In a bowl, combine the cooked rice, cooked chopped meat and grated Pecorino Romano.
• Add a little water and break everything up with your hands.
• Crack the eggs into a separate glass or dish first to check they are good, then add them to the bowl.
• Mix everything together with clean hands until well combined.

Fill the peppers

• Rip the top off each pepper and hollow it out without cutting it.
• Stuff each pepper generously with the rice and meat mixture.

Sear the peppers

• Heat the olive oil in a frying pan.
• Place the stuffed peppers in the pan and let them take on color.

Simmer in the sauce

• Pour the fresh tomato sauce over the peppers.
• Cover and cook very slowly, basting with the sauce, until the peppers are tender and steaming.

Serve

• Serve the peppers hot with plenty of the sauce from the pan.