Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.

Trim and thinly slice green onions, keeping white and green portions separate.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add bell peppers and a pinch of salt to hot pan. Stir occasionally until lightly tender, 3-4 minutes.

Add ground pork and white portions of green onions. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.

Stir in barbeque seasoning (to taste) and 1/4 tsp. salt until combined.

Remove from burner. Stir in 3/4 the BBQ sauce (reserve remaining for garnish) and half the cheese (reserve remaining for assembly) until combined.

While filling cooks, continue recipe.

Carefully massage rice in bag to break up any clumps and remove from packaging.

Place rice, 1 tsp. olive oil, and piri piri seasoning (to taste) in a microwave-safe bowl.

Microwave uncovered until heated through, 3-4 minutes.

Carefully remove from microwave. Rest, 2 minutes.

Stir to combine and fluff rice with a fork.

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

If tortillas come folded, keep folded.

Place tortillas on a clean work surface.

Evenly divide filling, rice, and remaining cheese among tortillas, placing in center. Wipe pan clean and reserve.

Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly.

Return pan used to cook filling to medium heat and add 1 tsp. olive oil.

Working in batches, place chimichangas in hot pan, seam-side down. Toast until lightly browned all over, 1-2 minutes per side.

Remove from burner.

Plate dish as pictured on front of card, topping chimichanga with remaining BBQ sauce and sour cream. Garnish with green portions of green onions. Slice chimichanga, if desired. Bon appétit!