Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley.
Place tomatoes in a baking dish; cover with foil to prevent overbrowning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.