Cut a thin slice off the top of each tomato. Scoop out the pulp and discard. Invert the tomatoes onto a paper towel and allow to drain for about 30 minutes.

Meanwhile, in a medium bowl, combine the bacon, mayonnaise, Parmesan cheese, red pepper, green onion, parsley, and salt and pepper.

Generously stuff each tomato with the bacon filling. Cover and refrigerator for at least one hour (and up to three hours) before serving.