Preheat oven to 180 degrees C. Grease an 18x28cm baking dish.
Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Remove, drain, dice and set aside.
While bacon is cooking wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a centemetre wall. Finely chop pulp and place one third of it in a medium bowl. Discard remaining pulp, or reserve for another use.
Stir bacon, capsicum, Parmesan, croutons, 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.
Used different ingredients.
Absolutely delicious! Once the tomato was stuffed, I topped with some breadcrumbs, parm cheese and a little olive oil. Thanks Anita! - 29 Sep 2008
I don't always like tomatoes but I really enjoyed this. - 29 Sep 2008
Altered ingredient amounts.
One of the most succesful recipes I have tried from allrecipes; my stocker and I really enjoyed this. After reading the comments from a few reviewers, I upped the ingredients to avoid running out of stuffing, of course I ended up with too much, but the mixture is so flavourful that it can be combined with lettuce for a great salad or mixed in with other vegetables. - 29 Sep 2008