Preheat your oven to 350°F and prepare a baking sheet with parchment paper. Prepare the peppers by slicing down the middle and opening them slightly to remove the seeds, but keep the stems attached to help hold the stuffing in.

Sizzle the crushed cumin seeds in hot oil for 30 seconds, then stir in the onion. Cook for about 8 minutes until the onion is soft and sweet.

Stir in the green chile and ginger for a few minutes, then add the grated paneer and chopped tomato. Cook for 5 more minutes until the mixture is soft and cohesive, then finish with the salt, red chile, and cilantro.

Once the filling is cool enough to handle, stuff it generously into the peppers and press them closed. Bake for 20 minutes until the peppers are tender and show slight charred spots.