Preheat the oven to 350 degrees F.

Place the peppers in a pot with water and cook for 5 minutes.

Remove the peppers from the pot and allow to cool.

In a large skillet over medium heat, add the oil and the bacon and cook for 5 minutes or until cooked. Add the onions, scallions and garlic and saute for 5 minutes. Add the tomatoes and continue to cook until the vegetables are tender.

Add the beef, cooked rice, cooked eggs, cumin and adjust the seasoning with salt and pepper. Stir in the tomato paste. Cook for about 15 minutes.

Remove from the heat and add the fresh cilantro and parsley.

Spoon the mixture into the cooled peppers. Transfer the peppers to a baking dish and top with breadcrumbs. Bake until the peppers are heated through, about 15 minutes. Remove from the oven and serve.