1 pound long-grain white rice
1 medium onion, diced
1 medium celery, diced
1 large carrot, diced
1 medium tomato, diced
1 large carrot, diced
1 cup mixed vegetables
1 medium onion, diced
1 medium green bell pepper, diced
1 small green bell pepper, diced
1 medium red bell pepper, diced
1 medium red bell pepper, diced
1 medium white zucchini, diced
1 medium bell pepper, diced
3 eggs
2 tablespoons olive oil
1 (8 ounce) package cream cheese
Preheat oven to 350 degrees F (175 degrees C). Place the rice in a large bowl. Stir in onions, celery, carrot, tomato, carrot, tomato, carrot, tomato, carrot, tomato, carrot, tomato, carrot, tomato, celery, bell pepper, bell pepper and egg. Transfer to a second large bowl. Mix together the rice mixture, mixed vegetables, onion, green bell pepper, and green bell pepper. Mix together the mixed vegetables, onion, bell pepper, bell pepper and bell pepper. Discard the stems and discard the skins.
Heat 1 tablespoon oil in a medium saucepan, and stir in the rice mixture. Stirring constantly, cook and stir until rice is heated through. Remove from heat, stir in cream cheese. Transfer to a large bowl and fold the mixture into the rice mixture.
Drop spoonfuls of the cooked rice mixture into the bottom of a lightly greased 9x13 inch baking dish. Sprinkle the top layer of cream cheese over rice mixture. Cover with the remaining rice. Wrap the cream cheese around the cream cheese layer, and top with the remaining rice.
Bake uncovered for 45 minutes in preheated oven, until pliable and golden brown.