In a medium mixing bowl, beat together the softened cream cheese, taco seasoning, sour cream, and shredded cheese until smooth.

Lay out tortillas flat on a clean surface. Spread an even layer of the cream cheese mixture across each tortilla.

Sprinkle chopped green onions and diced bell peppers evenly over the cream cheese layer.

Carefully roll each tortilla tightly into a log shape, keeping the filling secure inside.

Wrap each rolled tortilla log tightly in plastic wrap and refrigerate for at least 30 minutes.

Remove the logs from the refrigerator and slice each log into approximately 1-inch thick pinwheels.

Arrange the sliced pinwheels on a serving platter.