In a large skillet, brown the ground beef; drain. Stir in the taco seasoning, kidney beans and salsa. Bring to a boil; reduce heat and simmer for 5 minutes. Cut peppers in half lengthwise; remove and discard seeds and stems. Immerse peppers in boiling water for 3 minutes; drain. Spoon about 1/2 cup meat mixture into each pepper half. Place in an ungreased 9x13 baking dish. Cover and bake at 350 degrees for 15-20 minutes or until the peppers are crisp-tender and filling is heated through. Top each with tomato, cheese and a dollop of sour cream. Yield: 4 servings.