Preheat the oven to 325 degrees.

Brown the ground beef in a large skillet and drain.

Chop the large green pepper into small pieces. You should have about 2 cups.

Melt margarine in a large sauce pan.

Add the green pepper and garlic. Saute for 5 minutes, stirring occasionally. Remove 1/4 cup of green pepper from the sauce pan and set aside for later.

In the sauce pan, add the diced tomatoes and the ground beef you browned earlier and mix together with the green peppers. Cook for 5 more minutes.

Now add the garden vegetable cream cheese to the green pepper mixture and stir continuously until the cheese has completely melted.

Transfer the cheesy green pepper mixture into a lightly greased 9 x 9 or 1.5 qt oven safe baking dish.

Sprinkle with shredded cheese and top with the sauteed green peppers you set aside earlier.

Bake at 325 degrees for 5 minutes or until the shredded cheese has melted. Enjoy!