In a medium bowl stir together the cream cheese and the goat or feta cheese until smooth. Cover and chill for 1 hour.

Using a rounded tablespoon of the cheese mixture, form it around a jalapeno slice or green olive, completely enclosing the pepper or olive.** Mixture will be sticky; moisten hands as necessary. (Chill mixture if it becomes too soft to handle.) Place shaped balls on a shallow pan. Cover with plastic wrap; chill for 1 hour.

Roll one-third of the balls in the red sweet peppers, one-third in the cilantro, and one-third in the pumpkin seeds to coat, leaving some white showing. Cover and chill at least 1 hour or up to 6 hours. Serve with picks. Makes 24 appetizers.

Hot peppers contain oils that can burn eyes, lips, and sensitive skin, so wear plastic gloves while preparing them and wash your hands thoroughly afterward.

For smaller balls, use a rounded teaspoon of the cheese mixture and omit the jalapeno slices or pimiento-stuffed green olives. Shape into balls.