Preheat oven to 350 F.
In a bowl combine warm water and salt. Stir to combine. Slowly add the cornmeal. Continue stirring with hand.
Knead dough until smooth, soft and pliable. Form arepas into discs ½ inch in thickness. Transfer arepas to a dry pan, over medium heat.
When a crust has developed, and arepa is slightly golden, flip. Cook for an additional 3 minutes. When both sides have developed a crust transfer to rack of preheated oven. Cook for 10 - 15 minutes.
Remove one arepa from oven and tap. If it sounds hollow it is ready. Otherwise, leave arepa for an additional five minutes.
Carefully remove arepas and let cool slightly before adding filling.
Add olive oil and chili flakes to a saute pan. Once oil begins to ripple add garlic.
When garlic has crisp edges add onion. As onion becomes translucent add green pepper.
Add ground beef, breaking up the meat as it cooks, with 1 teaspoon salt and 1/2 teaspoon of pepper. Once the beef has rendered its fat and juices add chili powder and paprika. Stir to combine.
Continue to cook beef mixture until the meat has absorbed the pan juices. Taste and adjust salt and pepper.
Carefully cut arepas in half, creating a pocket like that of a pita. Fill pocket with warm spicy ground beef, sprinkled with fresh parsley, and serve.