Mexican Stuffed Shells

I'm not sure why, but I really have a thing for stuffed shells. I just like the idea of them. Such a fun way to make a meal unique. We've had chicken stuffed shells a few times in the past year, but I wanted to try something new. These Mexican Stuffed Shells fit the bill perfectly. They are really similar to my very favorite Taco Pasta, but in stuffed shell form. So good. 

Mexican Stuffed Shells
Source: Adapted from The Girl with the Wooden Spoon, sourced from The Way to His Heart

Ingredients:
1 pound ground beef
1/2 cup onion, chopped
1/2 cup bell peppers, chopped
2 tablespoons chili powder
1 tablespoon paprika
1 1/2 tablespoons cumin
1/2 tablespoon onion powder
1 tablespoon garlic powder
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
4 ounces cream cheese

1 1/2 cups cheddar cheese

2 Tbs green onions

15-16 jumbo pasta shells

Directions:
Preheat oven to 350 degrees. Cook the pasta shells according to package directions. Drain and place on paper towel until cool enough to handle.

Cook ground beef in a skillet over medium high heat. After a couple of minutes, add the onions, peppers, chili powder, paprika, cumin, onion powder, garlic powder, black pepper, and cayenne pepper. Cook thoroughly. Add the cream cheese and stir until well combined. Remove from heat and add in 1 1/4 cups of cheddar cheese. Stuff each of the shells with the meat mixture and arrange in the baking dish and bake 20 minutes. Top the shells with the remaining cheddar cheese. Put back in the oven and bake until cheese is melted.