Drain the peppadew peppers and set aside. Meanwhile, in a large mixing bowl, combine anchovies, pecorino cheese, parsley and olive oil. Carefully stuff the mixture into the peppers and set aside.
Meanwhile, in another bowl, toss the arugula with the lemon juice and extra virgin olive oil.
To assemble the dish, place baby arugula in the center of four dinner plates. Place 5 peppers on top of the arugula in a circle. Drizzle with extra virgin olive oil and serve.