Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, about 3-5 minutes. Drain and reserve a cup of pasta water.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced onions and chopped bell peppers, and sauté for 5-7 minutes until caramelized.

Add the beef to the skillet and cook until browned, about 5 minutes.

Lower the heat and stir in the cream cheese and a splash of reserved pasta water until creamy.

Fold the drained tortellini into the skillet and cook for an additional 2-3 minutes over low heat until heated through.

Serve hot and garnish with fresh parsley and red pepper flakes.