Make the Orzo Salad: Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain and rinse under cool water. In a large bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, parsley, dill, salt, and pepper. Add cooled orzo, tomatoes, cucumber, and olives. Toss to combine. Gently fold in feta cheese. Cover and refrigerate for at least 1 hour.

Toast the Spiced Nuts: Preheat oven to 325°F (165°C). In a bowl, mix almonds, pecans, and cashews. In a small bowl, whisk maple syrup, 1 tbsp olive oil, smoked paprika, cumin, and cayenne. Pour spice mix over nuts and toss to coat. Spread nuts in a single layer on a parchment-lined baking sheet. Bake for 15-20 minutes, stirring halfway, until fragrant and golden. Immediately out of the oven, sprinkle with flaky sea salt and chopped rosemary. Let cool completely on the sheet.

Prep the Melon: Cut melon in half and scoop out seeds. Use a melon baller to create small spheres (or cut into 1-inch cubes). Place melon balls in a container, cover, and refrigerate.

Assemble the Stuffed Peppers: Just before serving, use a spoon to generously fill each halved mini pepper with the chilled orzo salad. Arrange on a platter.

Assemble the Skewers: On a short skewer or toothpick, thread a small basil leaf, then a melon ball. Gently wrap a piece of prosciutto around the melon and skewer to secure. Arrange on a platter. Drizzle lightly with balsamic glaze and crack black pepper over them just before serving.

Serve the Nuts: Pile the completely cooled spiced nuts into a serving bowl.