Once pan/pot is hot add a dollop of olive oil, wait a half a minute until it's hot and then add chopped onion and crushed garlic. Sauté until translucent.
Add bulgur and sauté for a couple of minutes.
Add can of diced tomatoes, fill up can with water and add to bulgur, too.
Add herbs and stock cube, mix well and bring to the boil.
Once boiling remove from heat and stir well.
Season with salt and pepper to taste.
Wash bell peppers, cut off tops and remove seeds.
Fill peppers with bulgur filling and place bell pepper top back on.
Place peppers in an ovenproof dish one next to the other so they won't fall over.