We are scooping A LOT of pepper seeds right now, and there is one pretty delicious perk to all that seed saving...

I find myself with a whole lot of pepper shells!

Sometimes we slice and dice them and fill the freezer for winter, but this time of year I also try to eat as many of those beautiful peppers fresh as we can. When the garden is giving you this much goodness, you find ways to put it on the table!

Last week, that meant stuffed peppers. Three times.

And I couldn't stop with these Philly Cheesesteak Stuffed Peppers.

They have all those flavors we love from a Philly cheesesteak, tucked right into a fresh pepper instead of a bun. They're cheesy, hearty, packed with flavor, and best of all—they come together quickly.

That's exactly the kind of supper I need during this busy season. We're spending our days with so much harvesting and seed saving. By the time supper rolls around, I want something I can whip up quickly and get hot, fresh food onto the table without a lot of fuss.

So if your garden is overflowing with peppers right now too, save a few from the freezer pile and make these Philly Cheesesteak Stuffed Peppers.

Fresh from the garden, easy enough for a busy night, and SO good.

Try them this week!