Tomato-stuffed Bell Peppers

Cut peppers in half lengthwise, leaving stem intact on one half, if possible. Remove seeds and the white ribs. Remove stems from tomatoes and cut in half. Place a tomato half, cut side up, in the hollow of each pepper and place on baking tray, tomato side up. Drizzle olive oil over tomatoes and sprinkle with garlic, basil strips, salt and pepper. Drizzle balsamic evenly over each tomato. Mix grated Parmesan with panko and divide evenly over tomatoes. Bake at 400 F for approximately 20 to 25 minutes, until peppers are al dente and cheese is bubbly and browned. Serve hot.

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