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Cheesesteak stuffed peppers

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Andrea Michaels is in the FOX43 Kitchen with a low carb take on cheesesteaks. Here's the recipe!


3 pounds round eye roast

1 large onion, diced

3 cloves garlic, minced

6 large peppers (any colors you desire)

8 oz shredded mozzarella cheese

8 oz shredded cheddar cheese

4 oz mushrooms, chopped

2-4 T balsamic vinegar (depends on size of roast)

salt and pepper



Preheat oven to 350 degrees.

Generously salt and pepper the roast. Place in a crockpot, adding 2 to 4 tablespoons of balsamic vinegar, depending on the size of the roast. Add diced onions and garlic, and then cook on low for 8 hours. If you do not have a crockpot, you may use you oven at low heat setting. The roast becomes pull apart tender after cooking. Use two forks to pull the meat apart, and let it sit in the juices until you are ready to use.

Cook the chopped mushrooms in olive oil with salt and pepper to taste. While they cook, you can halve the peppers, removing any piping and seeds from inside. Add the meat into a large bowl, draining it of liquid as you do so. Toss the mozzarella and half of the cheddar cheese into the bowl and mix until evenly distributed. When the mushrooms are done, add those too and mix. Stuff the pepper halves with the meat mixture and top with the remaining cheddar cheese.

Line two baking sheets with foil and cover with olive oil cooking spray. Place the peppers on the baking sheets and bake in the oven for 30 minutes. Remove and enjoy!