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Ingredients

1 red bell pepper

1 tablespoon plus 1 teaspoon olive oil

1 medium yellow onion, finely diced

1 teaspoon ground oregano

1 teaspoon coarse salt

2 cups cooked brown rice

1/2 cup currants

1/2 cup chopped fresh flat-leaf parsley

Grated zest and juice of 2 lemons

One 1-pound jar vine leaves, rinsed

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