Preheat oven to 350F. Spray a large baking sheet with olive oil spray or brush with olive oil.
In a medium bowl, combine the shrimp, chili powder, garlic powder, and salt. Mix well. Heat the olive oil in a large skillet, and cook the shrimp over high heat for 2 minutes per side, or until fully cooked.
Roughly chop the cooked shrimp into small pieces.
In a medium bowl, combine the chopped shrimp, room temperature cream cheese, chopped green onions, and lime juice. Mix well. Give it a taste and add salt and pepper if desired.
Fill each bell pepper half with about 1/2 - 1 tablespoon of the cream cheese mixture, pressing the filling down gently to fill the bell pepper. Place the mini bell peppers on the baking sheet. Sprinkle a pinch of shredded cheese on each mini pepper. Bake for 10 minutes at 350F. Remove from heat and let stand 10 minutes before serving.