▁in ▁every ▁province , ▁bar bar é ▁was ▁especially ▁extensive ▁in ▁Ye j ju , ▁" which ▁supplied ▁much ▁of ▁Sh owa , ▁as ▁well ▁as ▁other ▁neighbour ing ▁provinces ." ▁He ▁mentions ▁the ▁upper ▁Gol ima ▁River ▁valley ▁as ▁being ▁almost ▁entirely ▁devoted ▁to ▁the ▁cultiv ation ▁of ▁this ▁plant , ▁where ▁it ▁was ▁har v ested ▁year - round . ▁ ▁In ▁ 2 0 0 5 , ▁a ▁poll ▁of ▁ 2 , 0 0 0 ▁people ▁revealed ▁the ▁pe pper ▁to ▁be ▁Britain ' s ▁fourth - f av our ite ▁cul inary ▁veget able . ▁ ▁In ▁Hung ary , ▁sweet ▁yellow ▁pe ppers ▁– ▁along ▁with ▁tom atoes ▁– ▁are ▁the ▁main ▁ing red ient ▁of ▁le cs ó . ▁ ▁In ▁Bulg aria , ▁South ▁Ser bia , ▁and ▁North ▁Mac ed onia , ▁pe ppers ▁are ▁very ▁popular , ▁too . ▁They ▁can ▁be ▁e aten ▁in ▁sal ads , ▁like ▁shop ska ▁sal ata ; ▁f ried ▁and ▁then ▁covered ▁with ▁a ▁dip ▁of ▁tom ato ▁paste , ▁on ions , ▁gar lic , ▁and ▁par s ley ; ▁or ▁stuff ed ▁with ▁a ▁variety ▁of ▁products , ▁such ▁as ▁min ced ▁meat ▁and ▁rice , ▁be ans , ▁or ▁c ott age ▁che ese ▁and ▁eggs . ▁Pe ppers ▁are ▁also ▁the ▁main ▁ing red ient ▁in ▁the ▁traditional ▁tom ato ▁and ▁pe pper ▁dip ▁ly uten its a ▁and ▁aj var . ▁They ▁are ▁in ▁the ▁base ▁of ▁different ▁kinds ▁of ▁pick