In a deep saucepan, heat a little olive oil, add your onion and pepper and sauté for a few minutes on a low heat until the onion starts to sweat.
Now add your tomato and stir around for a couple of minutes until it starts to soften.
Stir in your tomato or pepper paste (salça) and then add your bulgur wheat immediately afterwards and stir around for a couple of minutes.
Turn the heat to high, add your water or chicken stock, salt and pepper.
Give everything 1 or 2 stirs and bring to the boil.
As soon as your bulgur wheat starts to boil, place a lid on the pan and return the heat to medium - low.
Simmer the bulgur wheat for 8-10 minutes until the juices have been absorbed.
Remove from the heat and leave the bulgur pilaf covered for at least another 5 minutes.
Remove the lid, give your bulgur pilaf a stir around and serve.