Grape Tomato Stuffed PeppersMakes 4 servings2 medium-sized red bell peppers1 spring of fresh rosemary1 large clove garlic1 tablespoon extra virgin olive oil1 1/3 cups grape tomatoes2 ounces fresh mozzarella cheese2 tablespoons chopped fresh basil½ teaspoon dried thyme, pinchedKosher saltFreshly ground black pepper2 tablespoons whole-wheat panko crumbs2 tablespoons freshly granted Parmesan cheesePreheat oven to 400˚ F. Halve the peppers and scrape out the core and seeds. Place them in a baking dish and put ¼ of a spring of rosemary in each halve, along with thin slices of the garlic. Sprinkle with the olive oil. Bake 5 minutes on each side in the preheated oven.Meanwhile, mix the tomatoes, mozzarella cheese, basil, thyme, kosher salt and pepper in a bowl. When the peppers are ready, remove the rosemary springs and discard. Chop the garlic and add to the tomato mixture. Fill each pepper half with the tomatoes.Sprinkle the peppers with the panko and the Parmesan cheese.Bake in 400˚F oven for about 10 minutes or until tomatoes begin to soften and cheese becomes light golden brown.