Preheat the oven to 400 degrees F. Grease a baking sheet.

Core and seed the bell peppers. Place the bell and Anaheim peppers on a grill or burner. Cook the bell peppers until they begin to soften and are slightly charred, rotating occasionally. Cook the Anaheim peppers until they are thoroughly charred, rotating occasionally.

Remove from the heat and place the Anaheim peppers in a plastic sack with 2 tablespoons of water. Let rest for a few minutes then remove from the sack and peel off the skins. Set aside.

Crumble the beef In a medium skillet, over medium-high heat. When the meat begins to brown, stir in the onion, chile and Mesquite seasonings. Continue cooking until the meat has browned.

Stir in the rice and cook for an additional 2 to 3 minutes, stirring occasionally.

Continue to cook for another 2 to 3 minutes then remove from the heat and set aside.

Cut the blistered Anaheim peppers into ¼ to ½ inch strips. Place 1 - 2 tablespoons of Mozzarella cheese in the bottom of a bell pepper. Drape the strips of cut Anaheim peppers on the sides of the bell peppers. Generously stuff each bell pepper with meat.

Bake for about 20 minutes. Remove from the oven and sprinkle each pepper with 1 - 2 tablespoons of Mozzarella cheese. Continue baking another 5 to 8 minutes, or until the cheese has melted.

Remove from the oven and spoon over red sauce and sprinkle with Parmesan. Serve warm.