First prepare the chopping rolls. Add all ingredients, except oil, to the meat and knead with your hands to form a homogeneous dough. Place in the refrigerator for a few hours so that the flavors can spread out well. Then form 4 rolls from the minced meat. If you like, you can also make balls or stick the whole thing on skewers.
Heat oil in two pans. Steam the diced onions in a pan until translucent, then fry the tomato paste. Stir in the pepper pieces. Salt and pepper. Add bulgur and 250 ml stock and simmer for 20 minutes over a mild heat. After 10 minutes stir in the tomatoes and add a little more stock if necessary.
In the meantime, fry the meatballs in the second pan until they are brown. Take out of the pan.
Finally, remove the roast set from the meat pan with a little water or stock and stir into the finished bulgur with the chopped parsley. Now place the meatballs on top and serve. We had a yoghurt garlic dip with it. That makes the whole thing even fresher.
It was delicious.