In a bowl, mix the lemon zest, lemon juice, vinegar, oil and basil, season. Cook the pasta in salted water until al dente, drain, rinse in cold water and add to the dressing. Add the tomatoes, burrata and olives, mix.
Brush the peppers with oil, season with salt. Cover and grill the peppers over/on a medium heat (approx. 220 °C for approx. 10 mins. on each side. Spoon the risoni salad into the peppers.