RecipeReplica: Cottage Cheese, Potato Stuffed Mini Peppers "Shimla Barwa Mirch"

This is from the blog called Mharo Rajasthan's Recipes. I am a big fan of this blog that showcases North Indian recipes. Well, most of you know I am mighty partial to stuffed peppers/mushroom recipes and its no wonder I picked this. Next on the to-try list is the Pineapple Kesari/Halwa.
An unforgettable experience while doing this - Was happily scooping out the membrane and seeds with hands.. Totally devoid of good sense, I know. In the midst of it, juice from inside of the pepper(??) squirted into my left eye,started a major bout of allergy that had me sneezing a million times a minute.Runny nose and itchy watery vampirish eyes during a heatwave was horrible.Repeated washing of the eye and Veramyst(an intranasal spray) helped to a certain extent. I am an allergy prone person and a small trigger is all I need to make me miserable. :(. Terrible Terrible experience. But that didn't stop me from enjoying these delicious stuffed peppers.
Note to self - Be wise, use a mini melon-baller next time and maintain atleast a feet distance between pepper and face.
Hey,Watch out. I am on the hunt and your blog might be next for my next edition of "RecipeReplica".

Ingredients:

• 15 Mini-Peppers, slit, de-seeded and de-membraned with the crown and bottom intact
• 3 Yukon Gold Potatoes, medium-sized, fine-diced
• 1 Red Onion, small, fine-diced
• 3 Green hot chili, fine-diced
• 1 cup Paneer(Indian Cottage Cheese) Cubes
• 3 tbsp Olive Oil
• 1/2 tsp cumin seeds
• 1/4 tsp Cracked Pepper (if needed)
• 2 tbsp Cilantro, finely chopped
• Salt for taste

Procedure:

• In a wide saute pan, add a tbsp of oil and fry the Paneer cubes.Drain on paper towels. Cool and crumble the Paneer cubes. Set aside.
• In the same pan add anther tbsp of oil,add the cumin seeds and hot green chilies. Add the chopped red onions and saute until translucent.
• Add the chopped potatoes, salt and sprinkle some water. Lid the pan and cook for 5-10 minutes turning occasionally.
• Sprinkle the cracked pepper, if using and the chopped cilantro. Stir and slightly mash the potatoes. 
• Add the crumbled Paneer and combine.
• Stuff the mixture into the prepared peppers after it is cooled.

• Heat a tbsp of oil in the saute pan and add the stuffed peppers to the pan. 
• Stir the peppers gently around the pan until they are evenly coated with oil. Lid the pan and cook for 5-7 minutes until the skin of the peppers are slightly browned and starts shrinking.
• Serve it on top of brown rice or Saffron and Sweet Pea Rice(Recipe coming soon) or enjoy it as is.

Makes 15 Stuffed-Peppers.

Enjoy!