Dolma leaf stuffed with sweetened cheese was called "thrion". The exact origins are unknown, but the Persian variety has been traced to at least the 17th century and in the 19th century Naser al-Din Shah Qajars chef records several varieties including stuffed grape leaves, cabbage leaves, cucumbers, eggplants, apples, and quinces. The recorded stuffings included ground meat, sauteed mint, rice and saffron. Dolma is a common dish in Iraqi cuisine, which includes a version of stuffed cabbage leaves, onions in aubergines cooked in tomato sauce. Syrians, Lebanese, Palestinians, Iraqis and Iranians have been making stuffed grape leaves for centuries. Over time,
Stuffed peppers of stuffed peppers in Bulgaria is made with mixed white cheese and eggs instead of meat and rice as stuffing. Ardei umpluţi () is Romanian for "stuffed peppers". This dish is usually prepared with bell peppers stuffed with ground meat (usually pork), rice, onion, and other vegetables and spices and then boiled in a sauce made from cream, tomatoes, and spices. Stuffed peppers in American cuisine is a dish where bell peppers (often the green, yellow, and red varieties) are typically filled with a stuffing such as ground beef, mixed with bread crumbs or cooked rice, eggs, herbs, and spices