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Layered Rice Pesto and Pepper Bake: Main Image

Quick Facts

Nutrition Facts

Calories 393
  Calories from Fat 204 (52%)
(35%)Total Fat 23g
(52%)Saturated Fat 10g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(13%)Cholesterol 40mg
(27%)Sodium 658mg
(5%)Potassium 187mg
Total Carbohydrate 27g
(10%)Dietary Fiber 3g
Sugars 1g
Sugar Alcohols 0g
(41%)Protein 21g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Layered Rice Pesto and Pepper Bake


  • 3 cups cooked rice

  • 1 ¾ cups shredded Parmesan cheese, divided

  • Salt and ground pepper to taste

  • Nonstick vegetable spray

  • ½ cup prepared basil pesto sauce; divided

  • 4 oz crumbled goat cheese, divided

  • 10 oz roasted red peppers, drained, patted dry and chopped

Try this unusual presentation of creamy cheeses, red pepper, rice, and pesto layered into a savory casserole.


  • 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 souffle ½ 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.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.