Soften the cream cheese by allowing it to sit at room temperature for about 30 minutes.

In a large mixing bowl, combine cream cheese, shredded cheddar, garlic powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Blend until creamy.

Scoop the mixture onto a large piece of plastic wrap and shape it into a ball.

Twist the plastic wrap to secure the cheese ball and refrigerate for at least 2–4 hours.

Once chilled, dust the outer surface lightly with smoked paprika and insert the bell pepper stem.

Serve with an assortment of dippers.