Preheat the Airfryer to 395°F.

Roast the chili and red bell peppers for 10 minutes, flipping halfway through.

Let the peppers steam for 10 minutes, then peel the skin, discard the stems and seeds, and slice the peppers in halves.

Heat olive oil in a baking pan at 380°F for 2 minutes.

Add the chopped shallots and cook for 4 minutes.

Add the ground pork and garlic, cooking for an additional 4 to 5 minutes.

Stir in the pureed tomatoes, marjoram, mustard seeds, celery seeds, oregano, fish sauce, chopped coriander, salt, and pepper.

Layer the sliced peppers over the mixture.

In a bowl, mix the water, chicken bouillon granules, and sherry wine.

Pour this mixture into the baking pan.

Cook in the air fryer at 395°F for 10 minutes.

Top with the Mexican cheese blend and bake for an additional 5 minutes, until the cheese is melted.

Serve immediately.