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Makes six servings. three cups cooked rice (Recipes by ingridients rice) about one¾ cups shredded Parmesan cheese, divided salt and ground pepper to taste Non-stick vegetable spray ½ cup prepared basil (Recipes by ingridients basil) pesto (Recipes by ingridients pesto) sauce divided four ounces crumbled goat cheese, divided ten ounces roasted red peppers, drained, patted dry and chopped Directions Preheat oven to four hundred°F. Combine, rice (Recipes by ingridients rice) about one½ cups Parmesan cheese, salt and pepper in a medium bowl. Easy Recipe Layered Rice Pesto and Pepper Bake. Spray a seven-inch diameter soufflé dish or spring-form pan with nonstick vegetable spray. Place ½ of rice (Recipes by ingridients rice) mixture in bottom of prepared dish pat down well. Spread ½ of pesto (Recipes by ingridients pesto) evenly over rice (Recipes by ingridients rice) and sprinkle with ½ of goat cheese. Layer ½ of red peppers over goat cheese. Repeat above layers. Sprinkle remaining ¼ cup Parmesan cheese over top. Easy Recipe Layered Rice Pesto and Pepper Bake. Bake twelve to fifteen minutes in preheated oven. Cut into wedges to serve.. Easy Recipe Layered Rice Pesto and Pepper Bake.
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