2 large bell peppers (any color)
4 cups water
1 lb lean (at least 80%) ground beef
1 package (1 oz.) taco seasoning mix
1 cup Thick ‘n Chunky salsa
1 can (16.3 oz.) home style refrigerated buttermilk biscuits (8 biscuits)
1 egg, slightly beaten
1 cup shredded Mexican cheese blend or Monterey Jack cheese (4 oz.)
1/2 cup sour cream, if desired
heat 350 lightly grease pan with nonstick cooking spray
Cut each bell pepper lengthwise into quarters, making 8 pieces; remove stems, seeds and membranes. In 2-quart saucepan, heat 4 cups water to boiling. Add bell pepper pieces; cook 5 minutes. Drain well on paper towels; set aside.
Meanwhile, in 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix and salsa until well blended; set aside.
Separate dough into 8 biscuits. Place biscuits 2 inches apart on cookie sheet; brush with egg.
Press 1 pepper piece, skin side down, on each biscuit. Spoon heaping 1/4 cup beef mixture into each pepper, spreading to cover pepper evenly. Sprinkle each with 2 tablespoons cheese.
Bake 18 to 22 minutes or until cheese is melted and edges of biscuits are golden brown. Cool 5 minutes. Top each with 1 tablespoon sour cream.