Cut the tops off the bell peppers and core. Place in a baking dish with ¼ cup chicken broth and bake at 350 degrees F. for about 15 minutes, or until they begin to soften.

Meanwhile, add the beef to a medium skillet and cook over medium-high heat. When the meat begins to brown, stir in the onion. Stir in the seasonings and continue cooking until the meat has completely browned.

Remove the peppers from the oven and drain any liquid. Stuff with about 1 tablespoon of cheddar cheese to the bottom of each pepper followed by meat, Mozzarella cheese, Anaheim chilis, meat, cheese, chilis, meat and finish with both cheeses. Be sure to pack each layer down with the spoon.

Place the peppers back in the baking dish, and make sure there is at least 3 tablespoons of chicken broth left in the dish for steam. Bake at 375 degrees F for about 20 minutes or until the cheese is completely melted and peppers have softened. Remove from the oven and top with 1 to 2 tablespoons of mixed cheese and bake an additional 5 minutes, or until the cheese melts.