Preheat your oven to 350°F / 175°C and line a baking sheet with parchment paper or foil.
Prepare the peppers by slicing each one open from just below the stem down the center, keeping the stem attached to create a boat shape. Gently open the pepper, pull out the seeds and membrane, and discard.
Place a frying pan over medium heat.
Once hot, add the oil and crushed cumin seeds.
Stir-fry for 30 seconds until fragrant.
Add the diced onion and cook for about 8 minutes, until soft and translucent.
Stir in the green chile and grated ginger, and cook for another 2 minutes.
Add the grated paneer and chopped tomato to the pan.
Cook for 5 more minutes, stirring occasionally, until the tomato has softened and the mixture comes together.
Remove the pan from the heat and stir in the salt, ground red chile, and chopped cilantro.
Mix well and allow the filling to cool slightly.
Divide the paneer mixture evenly among the four prepped peppers, using a spoon or your fingers to stuff them generously.
Gently press the peppers closed and arrange them on the prepared baking sheet.
Bake for 20 minutes, or until the peppers are tender and slightly charred in places.
Serve warm.
