In large bowl, pour
1 1/3 cups boiling water over bulgur; cover and let stand for 15 minutes. Drain and press out moisture; return to dry
bowl.
Meanwhile, slice
tops off red peppers leaving 2-inch high sides; core and scrape out seeds. Dice tops and set aside.
In food processor
or by hand, finely chop mushrooms. In
large nonstick skillet, heat half of the oil over medium-high heat; fry diced
peppers, mushrooms, onion, garlic, sage and ½ tsp each of the salt and pepper
until liquid is evaporated, about 10 minutes.
Add to bulgur along with cheese, toasted almonds and parsley; toss to
combine.
Spoon bulgur
mixture into peppers, mounding if necessary.
Place peppers, stuffed side up, in a 8-inch square glass baking
dish. Drizzle with lemon juice and
remaining oil; top with tomatoes.
Sprinkle with remaining salt and pepper.
Cover with foil;
bake in 350◦ oven until peppers are almost tender about 1 hour. Uncover and bake until tips are crusty, about
30 minutes.