Preparation

• Start by gathering all your ingredients. Chop the shallot, garlic, and any other veggies you’ll be using in the filling.
• In a glass jar, combine olive oil, balsamic vinegar, lemon juice, Dijon mustard, honey, chopped shallot, grated garlic, dried oregano, salt, black pepper, and chili flakes. Seal the jar and shake until smooth.
• To enhance their flavor, place the whole peppers over an open flame on a gas burner. Char them lightly for 3-4 minutes, turning occasionally.
• After charring, place the peppers in a bowl and cover them with a plate to allow them to steam for 10 minutes.
• While the peppers are steaming, bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions until al dente.
• Once the orzo is cooked, drain it well and transfer it to a large bowl. Immediately drizzle the prepared dressing over the hot orzo along with the shaved Parmesan cheese.
• Add the chopped salami, pepperoni, mixed olives, sliced pepperoncini, and fresh basil to the orzo. Toss everything well to combine.
• In a skillet over medium heat, add the prosciutto slices and cook until they are crispy.
• Slice the steamed peppers in half and carefully remove the seeds.
• Fill each pepper half generously with the orzo mixture. Tear apart the burrata cheese and place it over the stuffed peppers, then sprinkle the crispy prosciutto on top.