In a mixing bowl, use a hand mixer to combine the softened cream cheese, ½ cup shredded cheddar, diced red bell pepper, chopped green onions, garlic powder, hot sauce, and oregano until smooth and well blended.

Lay a sheet of plastic wrap on your counter. Sprinkle about ¼ cup of the remaining shredded cheddar onto the wrap. Place the cream cheese mixture on top, then cover with the rest of the shredded cheddar.

Wrap the cheese ball tightly with two layers of plastic wrap. Place in the freezer for 10 minutes to firm up, then reshape into a ball if needed.

Wrap 4 pieces of twine (or rubber bands) around the cheese ball to create 8 pumpkin-like ridges. Chill in the refrigerator for at least 3–4 hours, or overnight for best results.

Before serving, carefully remove the twine and plastic wrap. Press the reserved bell pepper stem into the top of the cheese ball to complete the pumpkin look.

Serve on a tray surrounded by crackers, sliced veggies, or as part of a charcuterie board.