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 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 4
Calories 341kcal
Author Bon Appeteach
Ingredients
2lbs.Pre- Marinated Carne Asada
4Large Red peppershalved and seeded
1Small Yellow Onionsliced thin
2tbsp.Olive Oil
Sea Salt
Optional Toppings- Avocadocilantro, 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.