Vegan Stuffed Peppers

Preheat oven to broil with rack about 6 inches from heat. Cut bell peppers in half lengthwise; remove and discard seeds and membranes. Toss together halved bell peppers, 1 tablespoon of the oil, and 1/2 teaspoon of the salt in a 13- x 9-inch broiler-safe baking dish; arrange bell peppers to face cut side down (they can overlap slightly). Broil in preheated oven until bell peppers are blackened in spots and beginning to soften, 5 to 8 minutes. Remove from oven, and set aside.

Reduce oven temperature to 400°F. Working in 2 batches, pulse cremini and portobello mushrooms in a food processor until mushrooms are finely chopped (but not a paste), about 6 pulses. Transfer to a medium bowl, and repeat process with remaining mushrooms.

Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add shallot; cook, stirring occasionally, until tender, about 3 minutes. Add mushrooms, tomatoes, black pepper, thyme, and remaining 1 teaspoon salt; cook, stirring occasionally, until all liquid has released and evaporated from mushroom mixture, about 20 minutes. Remove from heat; stir in wild rice, pine nuts, parsley, and lemon juice.

Flip bell pepper halves in baking dish to face cut side up. Divide mushroom mixture evenly among bell pepper halves (about 1/3 cup each). Return baking dish to oven. Bake at 400°F until mushroom mixture starts to brown, about 15 minutes. Remove from oven; let cool 10 minutes. Garnish with additional parsley.