For the peppers:
For the tempura:
To make the tempura, put the flour, yeast and salt in a bowl and gradually add the very cold water while mixing with a whisk. Let stand in the refrigerator for at least half an hour.
Sauté the chopped garlic cloves in a frying pan with olive oil, add the chopped shrimp and sauté for a few seconds.
Mix the shrimp with Quescrem Plus and place in a piping bag. Make a cut along the length of the bell pepper and stuff, if necessary close with a toothpick.
Dredge the peppers in tempura and fry in hot oil at 180ºC.