I made stuffed cabbage from a recipe I'd never tried before. Basically a ratio of 1# ground meat to 1 c rice. It called for 1-1/4 tsp black pepper and that seemed excessive but I didn't want to change the recipe first time out. The results are disastrous - soooo much of a pepper taste.
Any suggestions to fix this? I'm thinking at this point I might have to turn the whole thing into an enormous pot of vegetable soup to dilute the strength of the pepper but I'm concerned that, with so much soup, I'd have to freeze a lot and I'm wondering if then my problem would be mushy, broken-down rice.