In a large mixing bowl, combine the cream cheese, parsley, and Italian seasoning, using an electric mixer. Using a spatula, stir in the shredded cheeses, then the bell peppers, scallions, and half of the mini pepperoni.

Place the prepared cheeseball mixture onto a large piece of plastic wrap, pulling the plastic wrap up around it, forming it into a rounded ball; place into the refrigerator for at least 4 hours to chill.

To serve, unwrap the cheese ball and cover with the remaining mini pepperoni, gently pressing each one into the exterior of the cheeseball a bit.

Serve with your favorite crackers.