In a medium bowl, combine the cream cheese and 1 cup of shredded cheese until thoroughly combined.

Using your hands, shape the mixture into a ball, then coat it in the remaining shredded cheese to cover the outside of the cheese ball.

Transfer the mixture to a large piece of plastic wrap, continuing to shape into a round ball.

Wrap twine or rubber bands tightly around the wrapped cheese ball to shape into a pumpkin. Refrigerate until firm, at least 4 hours and up to overnight.

Remove the twine and plastic wrap. Press the bell pepper stem into the top of the cheese ball where all the lines intersect.