Step 1

Preheat the oven to 375 degrees.

Step 2

Cut the tops off of the peppers.

Step 3

Halve them and scoop out the seeds.

Step 4

Place the halved bell peppers on a cookie sheet and drizzle them with 1 Tbs of the vegetable oil.

Step 5

Bake them in the oven for about 25 minutes or until they're soft.

Step 6

When the peppers are done, take them out and set them aside.

Step 7

Meanwhile fix the stuffing.

Step 8

Add the rest of the vegetable oil to a skillet or kadhai.

Step 9

When the oil is hot toss in the cumin seeds.

Step 10

In about ½ minute or so they'll start to sizzle and get fragrant.

Step 11

Add in the chopped onion and let it cook down for about 4 minutes or so. When it starts to turn a golden brown, add in the green beans, tomatoes, ginger and peas.

Step 12

Stir them around and add in the turmeric, Kashmiri chili, salt, garam masala and ground coriander.

Step 13

Simmer everything together for about 15 minutes. Its done when the tomatoes have softened and turned pulpy.

Step 14

Add in the crumbled Paneer Cheese and ½ cup water.

Step 15

Mix everything together well. Simmer it all for about 3 minutes.

Step 16

Add in the whipping cream if you're using it.

Step 17

Give the dish a few grinds of black pepper, it's up to you.

Step 18

When the mixture is all heated through add in the chopped cilantro.

Step 19

Give it another 5 minutes or so on simmer. You can add in more water by the tablespoon if you need it to keep the sauce from drying out. The Paneer cheese is going to absorb a lot of the liquid but I found that having added the cream, I didn't need to add any more water.

Step 20

Preheat your grill to the highest setting.

Step 21

Brush a bit of oil on the grate to keep the peppers from sticking.

Step 22

Fill the baked pepper halves with the Paneer vegetable stuffing.

Step 23

When the grill is hot, place the stuffed peppers on it and grill them until the Paneer vegetable mixture starts to brown.

Step 24

This is not a terrific picture as the heat was so intense, but it only took a few minutes and I was ready to plate them up.