Rice-filled Grape Leaves

1 1/4 cups oil, divided 3 large onions, chopped1 large green pepper, chopped3 cloves garlic, minced1 can (18 ounces) crushed tomatoes2 cups short-grain riceSalt and pepper to taste 1/2 cup lemon juice1 quart jar grape leaves Heat oven to 350 degrees.In Dutch oven heat 1 cup oil. Saute onions, green pepper and garlic until onions are translucent. Add tomatoes and simmer 10 minutes. Stir, add rice, salt, pepper and lemon juice. Simmer gently for 10 minutes, stirring occasionally. (Rice will not be done). Remove from heat, allow to cool enough to handle.Lay some grape leaves on bottom of 9-by-13-inch pan. (If you have ripped ones use those and save whole leaves for rolling the filling.) Place a leaf, shiny side down, stem end toward you. Place 1 to 2 heaping teaspoons of filling across the end, (depending on size of leaves) fold sides over to the middle and roll like a cigar. Lay leaf in pan and continue until all filling is used. You will probably have 2 or 3 layers of rolled leaves. When done, drizzle 1/4 cup oil over leaves. Add enough water to reach the top of the leaves. Cover tightly with foil and bake for 45-60 minutes. Remove from oven, uncover and cool at room temperature. Drain excess liquid. Serve at room temperature.Serves 10 to 12 as appetizer.Nutrition values per serving: 294 calories, 19 g fat (1 g saturated), 30 g carbohydrates, 2 g fiber, 3 g protein, 0 cholesterol, 60 mg sodium.