Cut pepper into quarters. Take one quarter and trace out laces for the top of the football. Cut and cover with paper towel. Place in fridge until time to serve the cheeseball. Dice the rest of the red pepper super fine. Place in paper towel and squeeze to drain out extra water from the pepper.
Add both cream cheeses to a bowl fitted for a stand mixer. Using a paddle attachment, mix both cheeses together until combined. Add in diced pepper, diced green onions, ranch seasoning, cayenne, and 1 cup of sharp cheddar cheese. Mix until combined.
Lay a large sheet of plastic wrap on the counter. Sprinkle 1/4 cup of the remaining cheese in an oval in the center of the plastic wrap. Add cheese and form into a football shape. It doesn't have to be perfect - you'll be able to shape later. Cover with the rest of the shredded cheese. Cover with another sheet of plastic wrap and wrap tight. Refrigerate for at least 2 hours until firm again.