Peperú Recipe

Prepare the peppers

Rinse the mini sweet peppers and pat dry. Slice each pepper lengthwise (top-to-bottom) creating a boat: cut almost to the stem but leave the stem attached so each pepper holds its shape. Remove seeds and white membranes carefully with a small spoon. If desired, trim the stem slightly so peppers sit flat on a platter.

Make the cheese filling

In a medium bowl, combine the soft fresh cheese and cream cheese/mascarpone. Add lemon zest, lemon juice, 1 tsp extra-virgin olive oil, 1 tsp fine sea salt, and 1 tsp freshly ground black pepper. Use a spatula or small electric whisk to blend until very smooth and slightly airy. Taste and adjust salt/pepper; the filling should be bright, creamy, and spoonable but hold shape.

Stuff the peppers

Transfer the cheese mixture to a piping bag or zip-top bag with a corner snipped (or use a small spoon). Pipe or spoon a generous amount of filling into each prepared pepper, pressing gently so the cheese fills the cavity but doesn't spill out. Leave a little space at the top for the final oil and grana. If any peppers feel loose, secure with a toothpick through the top (stem area) to keep the halves closed for plating.

Make arugula oil

Place the packed arugula and 120 ml neutral oil in a blender or small food processor. Blend on high until completely smooth and bright green, about 30–45 seconds. Strain the mixture through a fine sieve or cheesecloth into a small bowl to remove solids, pressing to extract as much oil as possible. Discard solids and reserve the vibrant arugula oil. Taste and season lightly with a pinch of salt if desired.

Plate and finish

Arrange the stuffed peppers on a serving platter or individual plates. Drizzle each pepper lightly with the arugula oil (about 1/2 tsp per pepper) and a small additional drizzle of good extra-virgin olive oil (about 1/8 tsp per pepper). Scatter shaved grana padano across the peppers so each gets a few shavings (total about 1 oz distributed). Sprinkle flaky sea salt and a touch of freshly ground black pepper over the top. Garnish with microgreens or small arugula leaves for color and texture.

Serve

Serve immediately at room temperature so the filling is soft and creamy. If preparing ahead, stuff peppers and cover lightly; make and strain arugula oil up to 1 day ahead and bring to room temperature before finishing. Note: bring stuffed peppers to room temperature for 20 minutes before serving if chilled.

If you plan to transport the dish, secure stuffed peppers with toothpicks and pack oil separately to avoid sogginess. Reapply oil and grana just before serving.