Filling For Cabbage Rolls Or Stuffed Peppers

1. 1

   Brown ground beef and onions and drain liquid into another container. Skim fat from the top and put the remaining juice back in with the beef. Add garlic, and black pepper, let cook about 1 minute. Add the barley and mix with the rest of the ingredients in the pan.

2. 2

   Add the ketchup and warm through--it should be a loose mixture at this point. If it's really soupy, cook it down a bit, but the barley will absorb some of the liquid after it goes in the oven.

3. 3

   Cut peppers in half lengthwise and fill with filling. Bake covered for 1 hour at 350u00b0. Remove cover and add on slice american cheese to each pepper. Return to oven for 5 mor minutes. The cheese should melt through.

4. 4

   For cabbage rolls, 1 large cabbage. Remove outer leaves and blanch quickly in boiling water. cut out the hard membrane at the bottom of the larger leaves. Put a few tablespoons of filling in each leaf and roll up. Put into a backing dish, add a little more ketchup to the top and cover with the remaining cabbage leave. Bake covered for 1 hour at 350u00b0

* Per serving · 4 servings · Values may vary.

No additional tips available.