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In a medium-sized saucepan, sauté ¾ of the chopped onion and all of the chopped pepper in olive oil until soft. (Save the other ¼ of the chopped onion to mix with parsley for topping.)
Add tomato sauce, water, red pepper paste, if using, lemon juice and seasonings. Stir well; bring to a boil and let simmer for 10 minutes. Remove from heat.
Add bulgur, stirring well. Stir in ¾ of the chopped parsley, reserving the rest for the the topping. Set aside to cool.
When cool enough to handle, scoop the eech into a ⅓ cup dry measure for a uniform shape when it is inverted onto a platter.
To Serve: Sprinkle the tops with the reserved mixture of onions and parsley. If you prefer, serve eech in a serving bowl, drizzled with olive oil and garnished with the chopped parsley and onion.