Cut tops off peppers. Clean out insides. Place the peppers upright in about 1/2 inch of salted water, in heavy saucepan. Bring water to a boil, cover tightly, reduce heat and cook 5 min. Remove peppers and drain. In a skillet, brown the ground beef and onion, breaking the meat into small pieces. Add basil, thyme, garlic salt, wild rice, cashews and cheeses. Mix thoroughly. Turn peppers right side up in a lightly buttered oven-proof container, place peppers so that they are steady. Fill peppers with mixture. Bake, uncovered, at 350 degrees for 30 min. or until lightly brown. Serves 4 at 2 peppers per.