Cut the bell peppers into 3cm rings. Cook the potatoes in a microwave to soften, then mash. Finely chop the onion.
Add olive oil to a heated pan, and fry until wilted. Add the ground beef and continue frying.
Add salt and pepper to the pan to taste. Remove and place into a bowl, and add the crushed potatoes (similar to making croquettes).
Add a thin layer of oil to a plate or a shallow container (to avoid sticking). Place the cut bell peppers on the plate, and stuff with the meat and potato mix created in Step 3. Fill them about 70% full.
Smear tomato ketchup on top and layer with a slice of cheddar cheese.
After making 5 or 6, heat a pan with olive oil, and add the bell peppers.
Fry for about one minute over high heat, then reduce to low heat, cover with a lid, and cook for 10 to 15 minutes until the cheese melts.
Decorate the fried peppers with nori and parsley. (In the photo, the additional face part is not parsley, but mesclun.)
Story Behind this Recipe
A Halloween version of meat-stuffed peppers.
Stuff the peppers with as much of the potato mixture as possible for a good fry. If there are spaces then the stuffing "face" will separate easily from the pepper.