Prepare the Filling: While the dough rises, prepare the filling. In a mixing bowl, combine the diced red pepper, yellow pepper, tomato, green tomato, and green peppers. Season with salt, pepper, and any optional herbs or spices to taste. Mix well and set aside.
Shape the Bread: Punch down the risen dough to release the air bubbles. Divide the dough into two equal portions. Roll out one portion into a large rectangle or circle, about ¼-inch thick. Transfer it to a baking sheet lined with parchment paper.
Fill and Seal: Spread the prepared vegetable filling evenly over the rolled-out dough, leaving a small border around the edges. Roll out the second portion of dough to the same size and carefully place it over the filling. Press the edges together to seal, trimming any excess dough if needed.

Second Rise: Cover the assembled bread with a clean kitchen towel and let it rise for another 30 minutes, or until slightly puffy.
Bake: Preheat your oven to 375°F (190°C). Brush the top of the bread with an optional egg wash for a golden finish. Use a sharp knife to cut a few small slits in the top to allow steam to escape. Bake for 30–35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Serve: Let the bread cool slightly before slicing. Serve it warm as-is or with a side of yogurt, sour cream, or tzatziki for dipping.