- 2 large bell peppers (any color)
- 4 cups water
- 1 pound lean (at least 80%) ground beef
- 1 (1.25 ounce) package Old El Paso® taco seasoning mix
- 1 cup Old El Paso® Thick 'n Chunky salsa
- 1 (16.3 ounce) can Pillsbury® Golden Homestyle® refrigerated buttermilk biscuits
- 1 Eggland's Best egg, slightly beaten
- 1 cup shredded Mexican cheese blend or Monterey Jack cheese
- 1/2 cup sour cream (optional)
- Heat oven to 350 degrees F. Lightly spray large cookie sheet with CRISCO(R) Original No-Stick 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.