Green pepper

Vegetables filled with meat are a common dish in the Middle East, Eastern Europe, and Greece. They go by the names dolma, dlma, or dolmades. According to Analida's Ethnic Spoon, they may have been inspired by a delicacy of packed fig leaves that was popular in ancient Greece and rose to popularity throughout the Ottoman Empire. Zucchini dolma is one of the most well-liked varieties nowadays (source: Britannica). As an alternative, green pepper is fantastic. When creating green pepper dolma, use smaller peppers to avoid a bitter meal.

Here, your stuffing is the real star of the show. There are two varieties of dolma stuffing: vegetarian and beef. Although they both contain rice, the way they are prepared is very different. The vegetarian dolma is served at room temperature, while the meat-stuffed ones are served heatedly. Dolma, the name of the meal, is derived from the Turkish verb dolmak, which means "to fill," and the locals had no shortage of veggies to stuff. Green peppers are frequently used since they can easily be filled with meat or vegetables, although they are by no means the only dolma-carrying option. You may use tomatoes, grape leaves, cabbage, squash flowers, apples, or even quince in addition to eggplant (fresh or dried).