Layered Rice Pesto and Pepper Bake

Description
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Ingredients

 * 3 cups cooked rice
 * 1 3/4 cups shredded Parmesan cheese, divided
 * Salt and ground pepper to taste
 * Nonstick vegetable spray
 * 1/2 cup prepared basil pesto sauce; divided
 * 4 ounces crumbled goat cheese, divided
 * 10 ounces roasted red peppers, drained, patted dry and chopped

Directions
Preheat oven to 400 degrees. Combine rice, 1-1/2 cups Parmesan cheese, salt and pepper in a medium bowl.

Spray a 7-inch diameter soufflé dish or springform pan with nonstick vegetable spray. Place 1/2 of rice mixture in bottom of prepared dish; pat down well. Spread 1/2 of pesto evenly over rice and sprinkle with 1/2 of goat cheese. Layer 1/2 of red peppers over goat cheese. Repeat above layers. Sprinkle remaining 1/4 cup Parmesan cheese over top. Bake 12 to 15 minutes in preheated oven. Cut into wedges to serve.