Heat oil in large skillet over med-high heat. Add green and red peppers, saute until softened and lightly browned. Add onion and garlic, saute until lightly browned. Crumble the beef into skillet, saute, stirring 4 minutes or until beef loses its pink color. Add seasonings, mix all together well.
On lightly floured surface, place the empanada rounds onto surface and fill each round with 1-1/2 Tbsp. filling (put into center of each round). Moisten the edges with water, fold in half and press edges firmly together to form a half circle (they should look very plump.) Repeat until all empanadas are done.
Preheat oven to 400°F. Spray a large cookie sheet with cooking spray. Place empanadas on cookie sheet, and cook for about 15 minutes or until light brown. You can serve with chili sauce or ketchup.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.