Stuffing, the act of putting ingredients inside of vegetables, fruits, or meat, is a culinary practice that is popular in many places around the globe, including France and the Middle East, and less common in Chinese, Japanese and Indian cuisines. In South East Asia, the technique is usually found in royal dishes because of its complex nature.
Stuffed food is regarded as an art that showcases fine culinary skills and attention to detail as well as time and effort.
Bitter melons are popular for stuffing as its fairly easy to scrape out the flesh and seeds. Although the vegetables are bitter, as the name suggests, when cooked properly they retain just a pleasant tinge of bitterness which really enhances the overall taste of the dish.