Pepper Rice and Confetti Beef


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With three colors of pepper, this beef and rice dish makes a pretty presentation.

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  • 1 1/2 C. chicken broth
  • 1 1/2 C. uncooked white rice
  • 1/2 lb. beef sirloin, thinly sliced
  • 1 Tbs. vegetable oil
  • 1/2 red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1/2 green bell pepper, thinly sliced
  • salt and pepper to taste
  • 1/2 C. chopped green onion
  • 2 Tbs. Dijon mustard
  • 2 Tbs. honey

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In a medium saucepan bring chicken broth to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Heat oil in a large skillet over medium heat, and cook the beef, red bell pepper, yellow bell pepper and green bell pepper until beef is evenly browned. Season with salt and pepper. Remove from heat. Stir Dijon mustard and honey in the beef mixture. Stir green onions into cooked rice. Serve peppers and beef over the rice.

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