Layered Rice Pesto and Pepper Bake

Description

Makes 6 servings.

Ingredients

• 3 cups cooked rice
• 1¾ cups shredded Parmesan cheese, divided
• salt and ground pepper to taste
• Non-stick vegetable spray
• ½ cup prepared basil pesto sauce; divided
• 4 ounces crumbled goat cheese, divided
• 10 ounces roasted red peppers, drained, patted dry and chopped

Procedures

1. Preheat oven to 400 °F.
2. Combine rice, 1½ cups Parmesan cheese, salt and pepper in a medium bowl.
3. Spray a 7-inch diameter soufflé dish or spring-form pan with nonstick vegetable spray. Place ½ of rice mixture in bottom of prepared dish; pat down well.
4. Spread ½ of pesto evenly over rice and sprinkle with ½ of goat cheese.
5. Layer ½ of red peppers over goat cheese.
6. Repeat above layers.
7. Sprinkle remaining ¼ cup Parmesan cheese over top.
8. Bake 12 to 15 minutes in preheated oven. Cut into wedges to serve.