Preheat the oven to 350°F.
Cook pasta shells according to package, drain and set aside.
While your pasta is cooking, in a large frying pan over medium-high heat, sauté ground beef, bell peppers and onions until cooked through. The beef should no longer be pink and the onions and peppers should be soft. Drain any excess grease from the beef and return the pan to stove top.
Add in green chiles, taco seasoning, cream cheese and ½ cup shredded cheese. Once cheese has melted, gently stir in the beans.
Place half of the enchilada sauce in the bottom of a 9x13 inch pan. Fill each shell with 1-2 tablespoons of meat mixture. Place the shells, seam side down, in the pan. Pour remaining sauce over the top of the shells. Top with remaining cheese.
Bake, covered with foil, for 15 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Remove from the oven and allow to cool for 10 minutes before serving.
Top with cilantro, sour cream, sliced green onions or salsa.