Layered Rice Pesto and Pepper Bake Recipe

Ingredients

nonstick vegetable spray
3 cups cooked homai calrose rice or similar product.
1 3/4 cup shredded parmesan cheese, divided.
salt and ground pepper
1/2 cup prepared basil pesto sauce, divided.
4 ounces crumbled goat cheese, divided.
10 ounces roasted red peppers, drained, patted dry and chopped, divided.

Preparation

Step 1

Preheat oven to 400F. Coat a 7-inch souffle dish or springform pan with nonstick vegetable spray.
Combine rice, 1 1/2 cups parmesan, and salt and pepepr to taste in a medium bowl.
Place half of the rice mixture in the prepared dish;pat down well. Spread half of pesto evenly over rice and sprinkle with half of the goat cheese. Layer half of red peppers over goat cheese. Repeat above layers. Sprinkle remaining 1/4 cup parmesan over top.
Bake for 12 to 15 minutes, or until heated through. Cut into wedges to serve.