Begin by flash marinating the shrimps before frying them. In a clean dry bowl take the shrimps & add the crushed black pepper powder, paprika & a pinch of salt. Mix everything well. Set aside.
Heat your favorite skillet over medium high heat, pour olive oil. When the oil is hot gently release the flash marinated shrimps & saute until pink & lightly golden. Set aside.
In the same pan add more oil & throw in the chopped garlic & the leeks & saute for a few minutes until the leek turns slightly soft.
Next add the chopped or diced mushrooms + the Jalapenos, add salt & fry until everything is cooked but slightly crunchy.
Add the fried shrimps. Saute everything well. Turn off the flame & transfer this cooked stuffing to a separate bowl & allow it to cool down completely.
In the meantime, wash the bell peppers well & chop off there crown. Preserve the crowns. Scoop out the seeds.
When the stuffing has cooled down add the scallions, cilantro, shredded cheese, chili flakes and mix well. Finally, the stuffing is ready to go in the Bell peppers.
Gently spoon the stuffing inside the bell peppers pressing them gently with the back of the spoon so that the inside of the bell peppers gets stuffed uniformly without any hollow spaces.
Top with loads of shredded cheese.
Put the crowns of the bell peppers back and secure there position by inserting toothpicks.
For crunchy bell peppers (we prefer crunchy), air fry them at 400 F for 6 mins. And if you prefer soft bell peppers reduce the temperature of the air fryer to 360 F and air fry them for more 8 mins.
The cheese will be melty, but if you want you may garnish with more shredded cheese (as seen on the pictures, we prefer that way).
Take out the toothpicks and serve hot. Enjoy!