Line a 6-inch bundt pan with plastic wrap, making sure all interior surfaces are covered.
In a food processor, combine the cream cheese, cheddar, Worcestershire sauce, jalapeño peppers (if using), and black pepper. Pulse until well combined.
16 ounces Neufchâtel cheese (low-fat cream cheese), 2 cups shredded cheddar cheese, 2 teaspoons Worcestershire sauce, 2 tablespoons drained pickled jalapeño peppers, ¼ teaspoon freshly ground black pepper
Spoon the mixture into the bundt pan, packing it tightly.
Fold the plastic wrap over to cover all of the cheese, then refrigerate for at least 1 hour.
Unwrap the top of the pan, then invert onto a serving plate. Cover the wreath with fresh parsley and chives, then sprinkle the red peppers on top.
¼ cup fresh parsley, 2 tablespoons fresh chives, 2 tablespoons red bell pepper, crackers or sliced vegetables