Chop up the bell pepper and the green onions. Save the bell pepper stem.
Dice up the cream cheese in small little cubes.
Mix the cream cheese, 2 cups cheddar cheese , green onions, bell pepper, salt and pepper in a large bowl using a hand mixer or stand mixer, until smooth.
Form the cream cheese mixture into a large ball.
Place the remaining cheddar cheese on a small plate and roll the cheeseball in the mixture until it is coated with cheddar cheese.
Cover the cheeseball tightly with plastic wrap and wrap vertically with rubber bands to form a pumpkin shape.
Refrigerate for at least 2 hours, or until firm.
Unwrap the cheeseball and top with the bell pepper stem.
Serve with crackers and enjoy!
