2) Cut off the top third of each tomato. Scoop out seeds, juice and pulp from the tomatoes and discard. Set aside. Chop tomato tops and set aside.
3 In medium nonstick pan, saute chorizo or sausage in olive oil, breaking it up with a spoon as it cooks. When browned all over, add onion to pan and cook until soft, stirring frequently. Add garlic, celery and poblano pepper and cook for another 2 minutes, stirring to combine well. Add reserved chopped tomato tops, salt and pepper and stir for another minute.
4) Remove pan from heat. Mix in 2 tablespoons of coriander, breadcrumbs and Pepper Jack cheese. Using a large spoon, stuff the mixture into tomatoes, packing down firmly.
5) Top with Parmesan and place tomatoes in oiled baking dish. Bake until heated through and cheese turns golden, approximately 20 minutes.
Sprinkle with remaining 1 tablespoon of coriander and serve.