1) Saute the onions and peppers until translucent as shown, add the garlic and cook for a few minutes. 2) Drain the tomatoes, add to the aromatics and cook for about 15–20 minutes or until most of the liquid evaporates. 3) Add the Octopus and cook for about 10–15 minutes. 4) Cover with water and cook until tender for about 3 1/2 hours in a crock pot or 2 1/2 hours on the stove top. 5) Add the bulghur about 20 minutes before the dish is finished cooking. It's hard to over cook this dish.