Scrambled eggs stuffed Poblano peppers

Serving size: 2
Time to prep: 15 mins
Time to cook: 25 mins

Ingredients:
* 3 teaspoons olive oil or extra virgin olive oil
* 1/4 cup chopped green or yellow onion
* 2 small garlic clove, one chopped, one pressed/crushed
* 1/4 teaspoon dried oregano
* dash of paprika
* 1/8 teaspoon chili powder
* salt and pepper to your liking
* 2 small-medium Poblano peppers
* 3-4 eggs, scrambled
* Zatarain's Spanish Rice mix, little less than 1/2 cup (already prepared)
* 1/2 cup of queso fresco or cheese of liking

Directions:

Roast Poblano peppers in toaster oven at 350 degrees with a teaspoon of the olive oil on top as well as the crushed garlic clove for the 25 minutes. (Cook rice mix as well if not already prepared).

About 20 minutes into roasting peppers, put the rest of the olive oil in a medium cooking pan over medium heat and add onions, chopped garlic and cook until onion is soft (about 2 minutes).

Add scrambled eggs and mix in the oregano, paprika, chili powder, salt and pepper. Cook thoroughly (about 5 minutes or until egg is completely cooked). Add in already cooked rice mix and stir until mixed in with eggs. Turn heat off and sprinkle with cheese.

Take peppers out of the oven and spoon in egg/rice mixture. Top with light or regular sour cream if you want and serve.