In a medium bowl, combine the cream cheese and 1 cup shredded cheese until thoroughly combined.
Using your hands, shape the mixture into a ball, then coat 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 around the cheese ball four times (or use 4 large 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 bell pepper stem into the top of the cheese ball where all the lines intersect.
If you want to add some more flavor, check out the mix-ins in the blog post!