Layered Rice Pesto and Pepper Bake

 



Layered Rice Pesto and Pepper Bake

"Rice to the Rescue!" Recipe Contest Winner - Manika Misra

Yield: Makes 6 servings.

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

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 spring form 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.

Nutrition Facts
Calories 433
Total Fat 25g
Cholesterol 52mg
Sodium 865mg
Total Carbohydrate 29g
Dietary Fiber 1g
Protein 21g

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

SidesLaurie Blumanthal