In a mixing bowl, add the boiling water to the bulgur and lemon juice. Let sit for about 30 minutes or until most of the water is absorbed. Add in the cucumber, onion, 3 tablespoons of feta, green and red peppers, parsley, and oregano, gently mix.
In a small bowl, whisk together the vinegar, oil, black pepper, and salt. Drizzle over bulgur and vegetable mixture and toss gently to coat. Cover and place in fridge until ready to use.
When ready to serve, cut off tops of tomatoes and set aside for garnish. Spoon out tomato seeds and ribs; discard.
Evenly divide bulgur mixture and spoon into empty tomato shells. Sprinkle each one evenly with the remaining tablespoon of feta cheese and serve on individual plates with tomato top on side.