Combine the sour cream, mayonnaise, blue cheese, parsley, lemon juice, salt, and pepper in a small bowl and stir until well blended and creamy. Add in a tablespoon or two of water to thin out the dressing. Use the back of a spoon to press some of the blue cheese crumbles into the dressing for even more flavor.
Preheat a grill or indoor grill pan to high. Add your bacon to a large skillet and cook until crispy. Set aside on a paper towel-lined plate to drain.
Brush the romaine with olive oil and place it cut-side down on the grill. Quickly sear until grill marks are visible and remove from grill.
Top each grilled romaine head with bacon, tomatoes, pecorino and blue cheese dressing. Enjoy!
Preheat oven to 350 degrees F and grease an 11x7 inch baking dish OR set grill to medium heat and brush oil on grate to prevent sticking.
Wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp or use for other recipe.
Stir bacon, green onion, feta, breadcrumbs and salt and pepper into bowl with tomato pulp. Then spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish or on grill.
Bake 20 to 25 minutes, until heated through. Garnish with parsley sprigs.