Heat oil in a pan over medium heat.
Add onion and stir fry for a few seconds.
Add garlic and chopped bell pepper. Stir fry and allow it to cook for 2-3 minutes.

Add chopped tomatoes, mix well. Cover the pan and allow the mixture to cook for 1-2 minutes.
Add tomato paste, salt, cumin and pepper powders and mix well.
Add bulgur wheat, and stock or water mix well.

Cover the pan and allow the mixture to cook for 15 minutes.
Check if the bulgur wheat is cooked. If not add a little more water or stock and cook. Mine was done in 15 minutes.

Add parsley and mix well. Switch off the heat.

Cover the pan and allow the bulgur pilaf to rest for 5 minutes.
Serve hot Turkish Bulgur Pilaf with some yogurt or with grilled meat, kebabs.

#NOTES:

The general rule to follow is for every cup of extra coarse bulgur you need 2 cups of liquid.
Add vegetables or meat of your choice.
Serve with feta cheese and olives.
Adjust spices according to your taste.
Don't omit adding tomato paste as that adds a tangy or umami flavour to the pilaf.