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

Directions

 * 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.