Preheat your grill to 400°F and prepare for indirect grilling.
Brown the bison meat in a Cast Iron Skillet with the taco seasoning.
Brush the inside and outside of the peppers with the oil.
Toss the bison meat with the cheese and salsa then fill all of the peppers as full as you can.
Bake the peppers over indirect heat for 20 minutes or until the peppers are cooked through and the cheese is all bubbly and melty.
Top with sour cream and more salsa, and serve.