Beat softened cream cheese, chive and onion spread, salt, pepper, garlic powder, and 1¼ cups shredded sharp cheddar in a mixing bowl until fully smooth.

Place a double layer of cling wrap on the counter long enough to wrap a full cheese ball.

Sprinkle ⅓ cup shredded cheddar in the center of the cling wrap where the bottom of the cheese ball will rest.

Place cheese mixture on top of the shredded cheddar, then sprinkle the remaining shredded cheese over the top and sides to coat evenly.

Wrap the cheese mixture tightly in the cling wrap, shaping it into a smooth ball by gently pressing and rounding it in your hands.

Wrap two thick rubber bands around the ball to form grooves, doubling them if needed to create a pumpkin-like shape.

Chill the wrapped ball in the refrigerator for at least 2 hours, allowing it to firm and hold shape.

Remove rubber bands and unwrap the cheese ball carefully.

Place the bell pepper stem on top, pressing lightly so it stays in place.

Serve with crackers, pretzels, or sliced vegetables.