Slice tops off peppers; core and scrape out seeds. Place peppers, cut side up, in 8-inch (2 L) square glass baking dish. Discarding stems, dice tops of peppers.

In saucepan, heat 1 tbsp (15 mL) of the oil over medium-high heat; fry onion and garlic until onion is slightly softened, about 3 minutes. Add mushrooms, diced peppers and all but a pinch each of the salt and pepper. Cook, stirring, until liquid is evaporated, about 6 minutes. Add rice, lentils and 1 cup (250 mL) water; bring to boil. Cover, reduce heat and simmer until rice and lentils are tender and mixture is wet but not saucy, about 20 minutes. Scrape into bowl and let cool slightly.

Toss cheese, all but 1 tbsp (15 mL) of the parsley, lemon juice and oregano with rice mixture. Spoon mixture into peppers; drizzle with remaining oil and top with tomatoes. Sprinkle with remaining salt and pepper.

Cover with foil; bake in 350F (180C) oven until peppers are almost tender, about 1 hour. Uncover; bake until tops are crusty, about 30 minutes. Sprinkle with remaining parsley.

Makes 4 servings.