Side view of layered rice pesto and pepper bake on a yellow plate.

Layered Rice Pesto and Pepper Bake

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

  • Servings


  • 3 cups cooked rice
  • 1 ¾ cups Parmesan cheese, shredded, divided
  • salt and ground pepper to taste
  • nonstick vegetable spray
  • ½ cup prepared basil pesto sauce; divided
  • 4 ounces goat cheese, crumbled, divided
  • 10 ounces roasted red peppers, drained, patted dry and chopped


  • Preheat oven to 400 degrees. Spray a 7-inch diameter soufflé dish or spring form pan with nonstick vegetable spray.
  • Combine rice, 1 ½ cups Parmesan cheese, salt and pepper in a medium bowl.
  • Place ½ of rice mixture in bottom of prepared dish; pat down well. Spread ½ of pesto evenly over rice and sprinkle with ½ of goat cheese. Layer ½ of red peppers over goat cheese. Repeat above layers.
  • Sprinkle remaining ¼ 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
  • Carbohydrates 29g
  • Protein 21g