Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat the cream cheese on medium speed until it is smooth-- about 1 minute. 

Add the cheddar, parsley, garlic powder, and salt. Mix on low speed just until combined-- make sure to scrape down the sides of the bowl as needed. 

Shape the cream cheese mixture into a ball and wrap it tightly with plastic wrap. 

Loosely tie the cheese ball with four pieces of kitchen twine, making sure to space them about 1” apart. You could also use rubber bands if you don’t have kitchen twine on hand. The goal is just to create small divots in the ball so be gentle! 

Transfer the cheese ball to the fridge and allow it to set for at least 4 hours (or up to overnight). 

When ready to serve, add the pecan pieces to the bowl of a food processor and pulse until they are a fine crumb. 

Unwrap the cheese ball and gently roll it in the pecan pieces until completely covered. Garnish the top with a bell pepper stem, if desired. 

Serve the cheese ball with crackers or vegetables and enjoy. Store any leftovers in an airtight container in the fridge for up to two days.