Layered Rice Pesto And Pepper Bake

Heat oven to 400 degrees F.

In a large mixing bowl, combine cooked rice, 1 1/2 cups of the Parmesan cheese, salt and pepper. Spray a 7-inch souffle or baking dish with nonstick spray. Place half of rice mixture in bottom and pat down well.

Spread half of pesto sauce evenly over rice and sprinkle with half of the goat cheese. Layer half of red peppers and remaining half of the goat cheese. Repeat layers, then sprinkle remaining 1/4 cup Parmesan cheese over top.

Bake for 12-15 minutes. Cut into wedges to serve.

Note: This dish may be assembled in advance, covered and refrigerated. Bake uncovered.