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Layered Rice Pesto and Pepper Bake

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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  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.

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