INGREDIENTS
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1 red bell pepper
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1 tablespoon plus 1 teaspoon olive oil
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1 medium yellow onion, finely diced
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1 teaspoon ground oregano
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1 teaspoon coarse salt
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2 cups cooked brown rice
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1/2 cup currants
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1/2 cup chopped fresh flat-leaf parsley
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Grated zest and juice of 2 lemons
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One 1-pound jar vine leaves, rinsed