Heat oil in a large skillet over medium-high heat. Add sliced pepper and onion and cook until softened, 5-8 minutes.

Stir in beef, garlic powder, and some salt and pepper. Break beef apart and cook until browned and cooked through.

Stir pasta and broth into skillet. Bring to a boil, cover, and reduce to a simmer. Cook, stirring occasionally until pasta is al dente and liquid is saucy, about 9-11 minutes. If too liquidy, simmer uncovered for a few minutes sauce reduces some.

Stir in cream cheese, most of the shredded cheese, and some salt and pepper. Stir until cheese melts and incorporates. Top with remaining shredded cheese and serve.