Soak the bulgur overnight in the fridge. Drain excess water if any, and pulse in a food processor until the texture is slightly finer and cohesive - not mushy, just sticky enough to bind. Season the mixture with 2 tsps of Adobo seasoning and 1 packet of sazon. Mix it well until thoroughly combined.

Saute onion, garlic, and bell peppers in a bit of oil. Add the ground beef and cook until browned. Season with Adobo, Sazon, and black pepper. Add a touch of tomato paste for richness if you like. Let it cool completely before mixing.

Roll the bulgur mixture into golf ball-sized portions. Use your fingers to create a pocket by gently pressing into the center. Add about a tablespoon of the cooled meat mixture into the center of each portion. Carefully shape the mixture around the filling, sealing it completely to form an oval or football-like shape. Place the quipes on a tray and freeze for 30 minutes before frying.

Deep fry at 350 degrees F (175 degrees C) until golden brown and crispy.