Shelly's Recipe

LAYERED RICE PESTO AND PEPPER BAKE

Category: Rice/Risotto

3 cups cooked rice
1 3/4 cups shredded parmesan cheese, divided
Salt and pepper, to taste
1/2 cup prepared basil pesto sauce, divided
4 oz crumbled goat cheese, divided
10 oz roasted red pepper, drained, patted dry and chopped

Preheat oven to 400. Combine rice, 1 1/2 cups parmesan cheese, salt and pepper ina bowl. Spray a 7-inch idamenter souffle dish or springform pan with cooking spray. Place half the rice mixture in bottom of prepared dish; pat down well.

Spread half the pesto evenly over the rice and sprinkle with half the goat cheese. Layer half the red peppers over the cheese. Repeat the layers and sprinkle with remaining parmesan cheese over top. Bake 12-15 minutes. Allow to rest a few minutes before cutting into wedges.

Note: Dish may be assembled ahead of time; covered and refrigerated. Uncover to bake.