In a large lidded skillet, brown the hamburger with the Rice-a-Roni (set aside the seasoning packet), onion, garlic and one of the bell peppers (diced), until the hamburger is no longer pink and the onions are clear.
Put hamburger mixture back in the pan and add the tomatoes with mild chilis.
In a large measuring cup, combine 2 1/2 cups hot water with the seasoning packet from the Rice-A-Roni and whisk together.
Stir the water into the mixture in the skillet and bring to a boil.
Reduced heat to medium low and cover.
Cook 20 minutes, stirring once after 15 minutes.
While this is cooking, prepare the other 6 peppers by cutting off the tops, removing the seeds, and rinsing the the insides (and outside too).
Arrange peppers in a shallow microwave safe baking dish.
When the meat mixture is done, fill each of the peppers with the meat/Rice-A-Roni mixture and top with 2 T of shredded cheese. (If you have extra of the meat mixture, just spoon it around the peppers.).