Layered Rice Pesto and Pepper Bake

Preheat oven to 375°F (190°C). Spray a 9-inch square baking dish with non-stick vegetable spray.

Combine cooked rice, 1 cup of shredded Parmesan cheese, salt, and ground pepper in a large bowl, mixing until evenly distributed.

Spread half of the rice mixture evenly across the bottom of the prepared baking dish, pressing gently to create a compact layer.

Drizzle ¼ cup of basil pesto sauce over the rice layer, then scatter half of the crumbled goat cheese across the surface.

Distribute the chopped roasted red peppers evenly over the goat cheese layer, creating an even layer throughout.

Top with the remaining rice mixture, pressing gently to create an even, compact surface.

Drizzle the remaining ¼ cup of basil pesto sauce over the top layer of rice, spreading gently with the back of a spoon.

Sprinkle the remaining ¾ cup of shredded Parmesan cheese evenly over the pesto layer.

Top with the remaining crumbled goat cheese, distributing it evenly across the surface.

Bake uncovered in the preheated oven for 22-25 minutes until the top is golden brown and the edges begin to pull away from the sides of the dish.

Remove from oven and let rest for 3-5 minutes before serving, allowing the bake to set and the flavors to integrate.