Peperu Recipe

Prepare peppers

Preheat oven to 400°F (200°C). Wash and dry the mini sweet peppers. Slice each pepper lengthwise and remove seeds and membranes, keeping the halves intact as boats. Place pepper halves cut-side up on a rimmed baking sheet. Toss lightly with 1 tablespoon olive oil and a pinch of salt and smoked paprika (if using). Roast for 10–12 minutes until just softened but still holding shape. Remove from oven and let cool slightly.

Make cheese filling

While peppers roast, combine the soft fresh cheese, softened cream cheese, 1/2 cup finely grated grana padano, honey, hot honey or sriracha, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. Whisk or beat with a fork until smooth, creamy, and homogeneous. Taste and adjust seasoning: add more honey for sweetness or a touch more hot honey/sriracha for heat.

Stuff peppers

Using a small spoon or piping bag, fill each roasted pepper half with the cheese mixture, mounding slightly. Arrange stuffed peppers on a serving platter or back on the baking sheet. If you prefer a warm finish, return to the oven for 3–4 minutes to gently warm the filling (do not brown).

Make arugula oil

In a blender or small food processor, combine 1 cup packed arugula, 1/2 cup extra-virgin olive oil, 1 teaspoon lemon juice, and 1/4 teaspoon salt. Blend until smooth and bright green, scraping down sides as needed. Taste and adjust salt or lemon. Strain through a fine mesh sieve if you prefer a silky oil; otherwise leave as is for texture.

Finish and plate

Drizzle the arugula oil over the stuffed peppers (use about 1–2 teaspoons per pepper, reserving any extra). Sprinkle the reserved 2 tablespoons grana padano shavings over the peppers. Add a light pinch of cracked red pepper flakes to selected peppers for extra heat. Scatter toasted pine nuts or chopped toasted almonds over the platter if using.

Serve the peperu warm or at room temperature as an appetizer or small plate. Provide extra arugula oil on the side for guests who want more. Leftovers: store in an airtight container in the refrigerator up to 2 days; dress with fresh arugula oil just before serving to preserve color and flavor.