Preheat oven to 180 C. Grease an 18x28cm (7x11 in) baking dish.
Place bacon in a frying pan. Cook over medium high heat until evenly brown. Drain off fat, chop and set aside.
While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 2cm deep wall. Finely chop pulp and place one third of it in a medium bowl. Discard remaining pulp, or reserve for another use.
Stir bacon, green capsicum, Parmesan, bread crumbs, salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.
This is such a versatile dish - serve for breakfast with bhurji (scrambled eggs), for lunch with a salad, or as an appetizer.