In a pan heat 1 tsp of ghee and add paneer.
Roast until slightly brown.
Add in the red chilly powder, cumin powder, coriander powder and salt.
Keep flame on low and cook it for 5 minutes.
Now remove from flame, add grated cheese and mix well.
Allow this to cool completely.
By the time it is cooling, take the peppers and make a slit on the side.
Remove the seeds and soak it in salt water for 10 minutes.
Now remove and rinse it well. This would lessen the spice of the peppers.
Divide the paneer mixture between the peppers and stuff them with it.
Make sure to seal the opening tight.
Heat the same pan, add the remaining ghee and add the peppers.
Cover and cook on low flame for 5 minutes.
Flip the peppers and cook for another 5 minutes. Once all the sides are roasted enough, remove it on to a serving plate and serve it hot.