Italian Orzo Salad Stuffed Peppers with Burrata

1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Season with salt, pepper, and chiles.
2. Place the peppers over an open flame on a gas burner and lightly char, turning 2-3 times for 3-4 minutes. Don't blacken them, just a light char. Alternatively, you can place the peppers under the broiler for 2-3 minutes and watch closely.
3. Put the peppers in a bowl and cover with a plate. Let steam 10 minutes, then slice the peppers in half and discard the seeds.
4. Meanwhile, bring a large pot of salted water to a boil. Boil the orzo to al dente, according to package directions. Drain.
5. In a large bowl, toss together the hot orzo, the dressing, and the parmesan. Add the salami, pepperoni, tomatoes, olives, pepperoncini, and basil. Toss, toss! 
6. Crisp the prosciutto in a skillet set over medium heat.
7. Arrange the peppers on a serving plate and stuff each with orzo. Tear the burrata over the peppers and top with crispy prosciutto. Enjoy!