Feta-Stuffed Tomatoes

Cut 4 large tomatoes horizontally in half. Remove the pulp from each half of the tomato, leaving the shell intact; remove the seeds and coarsely chop the pulp. Combine the pulp, 4 ounces chopped feta cheese, 1/4 cup small, dry breadcrumbs, 2 tablespoons chopped green onions, 2 tablespoons chopped fresh parsley, and 2 tablespoons olive oil in a medium bowl. Spoon the mixture evenly over the tomato shells and place in a 13-inch x 9-inch baking dish. Bake at 350 ° C for 15 minutes. If desired, garnish with sprigs of Italian parsley.