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To make the dressing, combine all ingredients in a glass jar and whisk until smooth. Season with salt, pepper, and chiles.
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.
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.
Meanwhile, bring a large pot of salted water to a boil. Boil the orzo to al dente, according to package directions. Drain.
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!
Crisp the prosciutto in a skillet set over medium heat.
Arrange the peppers on a serving plate and stuff each with orzo. Tear the burrata over the peppers and top with crispy prosciutto. Enjoy!