Preheat your oven to 350°F (175°C).

In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente, about 7-9 minutes. Drain and set aside.

In a separate large mixing bowl, combine the cream cheese, half-and-half, and shredded mild Cheddar cheese. Blend until creamy and smooth.

Gently fold the cooked elbow macaroni into the cheese mixture until well combined.

Slice the tops off the orange bell peppers and remove seeds and membranes. Rinse under cold water.

Stuff each pepper generously with the macaroni and cheese mixture.

Place filled peppers upright in a baking dish and cover with aluminum foil. Bake for 25 to 30 minutes.

Remove the foil and bake for an additional 10 minutes to create a golden top.

Let cool for a few minutes before serving warm.