Begin by preheating your oven to 375°F (190°C) so it reaches the proper temperature before baking. While the oven is heating, lightly grease a baking dish with a small amount of oil or butter. This helps prevent the peppers from sticking and makes serving easier later.

Wash the bell peppers under cool water and dry them with a towel. Using a sharp knife, carefully slice the tops off each pepper. Remove the seeds and the white inner membranes from inside the peppers. If needed, trim a tiny slice from the bottom so the peppers can sit upright in the baking dish without tipping over.

Place a large skillet over medium heat and add the ground beef. Cook the beef for about 5–7 minutes, using a spatula to break it apart into small crumbles as it browns. Continue cooking until the meat is fully cooked and no longer pink.

Add the diced onion and minced garlic to the skillet with the cooked beef. Stir everything together and cook for another 3–4 minutes until the onion softens and becomes slightly translucent. This step builds flavor and gives the filling a savory aroma.

Reduce the heat slightly and add the cream cheese to the skillet. Stir continuously as the cream cheese melts into the meat mixture. Keep mixing until the filling becomes creamy, smooth, and evenly combined with the beef and onions.

Carefully spoon the creamy beef mixture into each prepared bell pepper. Fill the peppers generously, pressing the filling down gently with the back of the spoon so each pepper is well packed.

Sprinkle shredded cheese evenly over the top of each stuffed pepper. Make sure the cheese covers the filling so it melts into a golden, bubbly layer during baking.

Arrange the stuffed peppers upright in the prepared baking dish and place them in the preheated oven. Bake for 25–30 minutes, or until the peppers become tender and the cheese on top is fully melted and lightly golden. Once done, remove the dish from the oven and allow the peppers to rest for a few minutes before serving.