Remove stem from bell pepper and set aside.

In a large mixing bowl, stir to combine pepper, cream cheese, ranch mix, parsley, and 1 1/2 cups cheddar cheese until well blended.

Scoop mixture onto plastic wrap and use wrap to form into a ball. Chill in the refrigerator for at least two hours.

Once chilled, roll cheese ball into remaining shredded cheese and shape into a pumpkin by flattening slightly on top. Using a kitchen twine, press the lines into the cheese ball. Press the reserved bell pepper stem on top.