Slice tops off of peppers and clean out seeds and ribs
Invert on paper towel to drain while preparing the stuffing
In large skillet, heat olive oil and cook onion until golden
Add allspice, rice and tomatoes and stir to combine
Add water and bring to a boil
Turn heat to low, cover and simmer for about 15 minutes. Turn off heat
Add pine nuts and raisins and replace pan lid until somewhat cooled
Stir in oregano and parsley
Stuff each pepper, mounding the filling
Put peppers in a glass baking dish or flat bottomed casserole
Drizzle with lemon juice
Cover the bottom of the pan with about 1/2 cup water
Bak one hour at 350 degrees Fahrenheit