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Rinse the bulgur well.
Heat the olive oil in a pan, then add the onions. Cover with a lid and allow them to sweat for a few minutes to retain moisture.
Remove the lid, add the tomatoes, jalapeno (if using), and salt. Let the tomatoes blend with the onions for a few minutes.
Add the rinsed bulgur and stir for a minute or two to absorb the flavors.
Pour in the boiling water, stir once, and cover with the lid. Let it cook for about 20 minutes, stirring gently a couple of times while checking.
Serve with on bell pepper with a dollop of yogurt and garnish with fresh mint.