This recipe was created in partnership with Sprouts Farmers Market. All opinions are my own.
“A quick and easy weeknight dinner you can make on the grill this summer that’s lower in carbs and family friendly too!”
Carne Asada Fire Roasted Stuffed Peppers:
Well, here we are friends… another #tacotuesday. Though lets be honest, tacos deserve to be eaten any day (or every day) of the week. I recently teamed up with my friends over at Sprouts Farmers Market to bring you a killer low carb recipe that can tango with your taste buds and fulfill those much needed taco cravings (with way fewer carbs).
Today’s recipe features Sprouts brand pre-marinated flank steak in the carne asada style. By already purchasing the pre-marinated meat, I can easily make this meal in 20 minutes flat. I opted to take this recipe outside to the grill this summer as well to keep the steak tender, the peppers nicely roasted, and above all the kitchen cool and clean.
Check out how easy this weeknight taco inspired stuffed pepper recipe is below and read on for a few helpful tips and tricks for working with carne asada and impressing your friends and family with another dinner winner.
- Knife & Cutting Board
The star of the show for this dish is the obviously the carne asada. Carne asada is typically made from flank steak or skirt steak. These are thinner cuts of meat and work best with marinades as well as being cooked quickly over high heat as well.
I opted to purchase the pre-marinated carne asada that is made in house here at my local Kansas City area Sprouts store to make this a quick and easy for a summer weeknight family friendly meal. I typically am not one to purchase semi-prepared items but knowing that Sprouts has very high standards in what they put in their products (in this case the marinade), I know I can trust not only the quality of the food but that the ingredients are clean as well.
To prep the recipe, start by taking 3-4 nice size red bell peppers and cut them in half lengthwise. Scoop out the seeds and lightly oil them front and back and season with a little salt. Get the grill fired up nice and hot (usually over 500 F is best for steak) and toss the pre-marinaded carne asada over direct heat.
Flank steak and skirt steak is very thin and can easily get over cooked. Ideally, you only want to cook for a few minutes per side total and then remove it from the heat to rest before cutting. While the steak is rest, lightly char the front and backs of your red peppers.
I prefer to slice the carne asada into smaller bite sized pieces to make it easy for stuffing. Make sure you cut against the grain to have a nice tender bite too! Stuff each pepper and then garnish with optional avocado, sour cream, and a little cilantro to bring it all home.
- 2 lbs. Carne Asada
- 3-4 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
- Preheat your grill to medium- high heat and place a large cast iron skillet in the grill to preheat along with it.
- 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. Slice the onion into thin strips and set aside.
- 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 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.
- 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!