Beat the cream cheese in a medium mixing bowl with a hand mixer until fluffy. Add in feta beat into the cream cheese.
Stir in the cheddar cheese with a rubber spatula. Then stir in the green onions and bell pepper until evenly combined.
Line a large cereal bowl with plastic wrap so that there is extra hanging over the sides. Put the cheese mixture into the plastic-lined bowl and cover the cheese.
Place into the fridge and chill for 2 hours or until cold and firm.
Once the parsley is chopped, pet it with paper towels to dry it as much as possible. Then spread out the parsley onto a cutting board or plate.
Pull the cheese out of the bowl using the plastic wrap, and while it's still wrapped form it into a ball. Unwarp the cheese ball and roll it around on the parsley until completely covered.
Place on a serving plate or cheese board and serve with crackers and/or veggies for dipping.
Notes
Don't buy pre-shredded cheddar cheese for this recipe. It's best to buy a block and grate it yourself for best results.