Place the pepper halves onto a sheet pan, and drizzle with 1 tablespoon vegetable oil, and bake in the oven for 20 to 25 minutes, or until softened. Once the peppers are cooked, remove them from the oven, and set aside.
Meanwhile, heat the remaining 3 tablespoons oil in a nonstick pan. Add the cumin seeds, and fry for 20 to 30 seconds, or until the seeds are fragrant. Add the chopped onion, and cook for 3 to 4 minutes, or until golden brown. Add the tomatoes, ginger, peas, beans, salt, turmeric, chile powder, coriander, and garam masala, and simmer for 10 to 12 minutes, or until the tomatoes have softened, and reduced to a pulp.
Add the crumbled paneer, and the water, and stir until well combined. Bring the mixture to a simmer, and simmer for 2 to 3 minutes.
Add the heavy cream, and season well with freshly ground black pepper. Simmer the mixture until heated through.
Add the chopped cilantro, and continue to simmer the mixture for 4 to 5 minutes, adding tablespoons of water as necessary to stop the sauce from drying out as the paneer absorbs the liquid.
Preheat a grill to its highest setting and lightly oil the grates. While the grill is heating up, fill each of the roasted pepper halves with the paneer mixture. When the grill is hot, grill the stuffed peppers until the paneer mixture is golden brown.
To serve the dish, place one or two stuffed pepper halves onto each serving plate, and spoon a portion of basmati rice alongside each.
You can lighten this dish by leaving out the cream. Store-bought paneer will not have the right consistency for this recipe. But if you must use it, simmer the paneer in big chunks for 10 minutes first to help soften it, and then add the chunks to the pan.