Divide fried onions in half and reserve half for later.
Mix remaining onions, broccoli, cream cheese, and bell pepper in large dutch oven. Cover and cook over medium-low heat for 20 minutes and until all cheese is melted through. Transfer to a 3 quart casserole.
Bake uncovered for 20 minutes or until veggies are tender. Sprinkle remaining onions along sides of casserole and bake 5 minutes longer.