In a bowl, combine cream cheese and taco seasoning. Mix until smooth and creamy. Add in shredded cheese, chopped bell peppers, and sliced green onions, stirring well.

Spread a layer of the cream cheese mixture over a tortilla, leaving about half an inch around the edges. Roll tightly from one end to the other. Repeat with all tortillas.

Wrap each pinwheel in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.

Unwrap the pinwheels and slice them into 1-inch pieces. Arrange on a platter and serve with dips.