Baked Quipe/Kipe Cups

In a large bowl, soak the bulgur wheat in 3 cups of water for 1 hour, or overnight. Drain well.
In a food processor, pulse the bell pepper, onion, garlic, and parsley until a paste forms.
In a large bowl, combine the drained bulgur wheat, ground beef, vegetable paste, adobo, sazón, and salt. Mix until fully combined.
Preheat the oven to 375°F. Lightly grease a mini muffin pan with cooking spray or oil.
Divide the bulgur mixture evenly among the muffin cups. Using your fingers or the back of a small spoon, firmly press the mixture into the bottom and up the sides of each cup to form a small shell.
Bake for 20-25 minutes, or until the edges are golden brown and the kipe cups are cooked through. Let cool in the pan for 5 minutes before carefully removing.
Fill each kipe cup with picadillo or shredded chicken, then top with diced avocado, chopped cilantro, and chopped scallions. Serve warm.