Mexican Stuffed Pepper Biscuit Tostadas

By Hapemom

Do stuffed peppers one better, when filled pepper wedges are nestled in flaky biscuits. Pillsbury Bake-off winner 2008.

Ingredients

• 2 large bell peppers (any color)
• 4 cups water
• 1 lb lean (at least 80%) ground beef
• 1 package (1 oz) Old El Paso® taco seasoning mix
• 1 cup Old El Paso® Thick 'n Chunky salsa
• 1 can (16.3 oz) Pillsbury® Grands!® Homestyle 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

Details

Servings 8

Preparation

Step 1

1. Heat oven to 350°F. Lightly spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray.

2. 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.

3. 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.

4. Separate dough into 8 biscuits. Place biscuits 2 inches apart on cookie sheet; brush with egg.

5. 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.

6. 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.