Cooking Time: 35 minutes
Serves: 8 – 12
Yield: 8 full stuffed peppers
In a medium saucepot, heat beef stock and pearl barley on high heat until the stock starts to boil. Stir once, then reduce heat to medium heat and cover for 25 minutes. (Liquid should cook just below a rolling boil.) for 25 minutes. Do not stir during this time.
Meanwhile, prepare an oven-safe sauté pan or shallow baking dish by lightly coating with olive oil. Add peppers to pan and lightly coat with olive oil. Reserve peppers to the side for assembly.
Preheat oven to 400°F.
Heat a large sauté pan over medium heat and add 1 tablespoon of olive oil. Once hot, add the red onion and sweet potato. Cook, stirring occasionally, until onion becomes translucent and soft, about 5 – 8 minutes. While stirring, add minced garlic, Chinese five spice, black pepper, and baby arugula and cook until arugula starts to wilt, 1 – 2 minutes. Remove from heat and stir in Frigo® Whole Milk Ricotta Cheese, orange juice and zest, and cranberries.
Remove the barley from the burner and fold into the Ricotta mixture. Spoon this filling into the peppers and top with Frigo® Shaved Parmesan Cheese and sunflower seeds.
Bake in the oven for 25 minutes or until peppers are easily cut with fork and knife. Enjoy.