Preheat oven to 350F. Spray a large baking sheet with nonstick 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. Set aside to cool.
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 ½ - 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 cool for 10 minutes before serving.
Spice things up! Use small jalapeño peppers, or add a pinch of cayenne pepper to the cream cheese mixture
If you don't have time to bring your cream cheese to room temperature, microwave it in a microwave-safe bowl for a few seconds to soften it and make it easier to stir
Start with raw shrimp, don't start with cooked shrimp!
You can chop the shrimp into tiny pieces or larger pieces - your choice! There's also the option to process the cooked shrimp in a small food processor to break it up finely