cook orzo according to pkg directions and drain
meanwhile, prepare Red Pepper Sauce
place ¾ c. red peppers, water, 1/2 of the basil leaves, salt, and black pepper in blender and puree, makes about ¾ c. set aside
cut remaining red peppers into ½-in-wide strips.
Place turkey scaloppine on sheet of wax paper.
Evenly divide red pepper strips and remaining basil leaves among turkey.
Spoon 1 level tablespoon cream cheese on 1 end of each scaloppine.
Loosely roll each scaloppine jelly-roll fashion to enclose filling; secure with toothpick.
Heat nonstick skillet over medium-high heat until hot. Add rolls to skillet; sprinkle with ¼ tsp salt and ¼ tsp black pepper.
Cover skillet and cook 5-6 min or until rolls are browned on all sides and turkey is no longer pink.
Remove toothpicks from rolls. Divide orzo among 4 dinner plates. Arrange turkey rolls on plates with orzo; serve with pepper sauce.