Carne Asada Fire Roasted Stuffed Peppers

An easy, Carne Asada flank steak recipe made low carb and keto friendly with fire roasted red peppers. A delicious take on classic stuffed peppers with a Mexican twist.

Course Grilling

Cuisine Mexican

Keyword Carne Asada Fire Roasted Stuffed Peppers

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 341kcal

Author Bon Appeteach

Ingredients

2 lbs. Pre- Marinated Carne Asada
4 Large Red peppers halved and seeded
1 Small Yellow Onion sliced thin
2 tbsp. Olive Oil
Sea Salt
Optional Toppings- Avocado cilantro, and sour cream

Instructions

Preheat your grill or oven to 400 F.
Half the red peppers, lengthwise and remove the seeds. Drizzle a little olive oil over the front and back of the peppers and season with sea salt and set aside. Place your peppers on indirect heat on your grill or bake for about 15 minutes to partially cook them.
While the peppers cook, slice the onion into thin strips and set aside.
Remove the peppers from the grill or oven and set them aside. Preheat your cast iron pan over direct heat on the grill or on a stove. If grilling, place on high heat (over 500 F.).
Pour a little olive oil into the cast iron and sear the carne asada and onions together, only a minute and a half or so per side. It will cook very quickly!
Place the peppers skin side down on the grill over the flame and cook for about 2 minutes and flip them and repeat. You want just a slight char and for the pepper to be heated through and al dente. If cooking indoors, your can broil them in the oven.
Remove the meat and peppers from the grill. Chop the meat into smaller pieces and stuff the peppers. Add avocado, sour cream, and cilantro if desired!

Notes

If you want to make your own carne asada marinade because you do not have a Sprouts store near you, try this recipe for my Adobo Marinated Flank steak to use in these peppers.

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