Cut away and discard the core from each tomato. Slice the tomatoes in half to prepare them for stuffing. Cut out a small portion from the center of each tomato half. Squeeze the tomato halves gently to remove some of the seeds. Set aside.
Melt 2tablespoons butter in a skillet and add the onion, garlic, and green pepper. Cook until wilted.
Combine the ham, rice, eggs, cream, salt, pepper, and turmeric in a mixing bowl. Add the parsley and the onion mixture. Blend well.
Mound equal amounts of the filling on each tomato half. Using the fingers, smooth over the mounds of filling.
Sprinkle with bread crumbs. Arrange the tomatoes on a buttered baking dish. Melt the remaining 4tablespoons butter and pour it over the stuffed tomatoes. Bake40 to 45 minutes, or until piping hot throughout and nicely browned.