Empanadas filled with Beef, Green Pepper, Cauliflower Rice
Ingredients
For the filling:
2 lb ground beef
2 chopped bell peppers
10 oz cauliflower rice
1 teaspoon granulated garlic
1 teaspoon dried oregano
1 teaspoon dried basil
2 ½ teaspoons pink salt, or to taste
For the dough:
2 cups shredded mozzarella cheese
4 oz cream cheese
¾ cup almond flour
Instructions
For the filling:
1. Cook the ground beef in a skillet.
2. Add the bell peppers, onion, and cilantro. Mix with the beef.
3. Add the cauliflower rice and stir well with the other ingredients.
4. Add 1 teaspoon of granulated garlic, dried oregano, dried basil, and pink salt. Mix well.
5. Cook until the beef is fully cooked and the vegetables reach the desired consistency.
For the dough:
1. In a bowl, add the mozzarella cheese and cream cheese. Microwave for 30 seconds, stir, and microwave for another 30 seconds. Repeat until the cheeses are fully melted and blended.
2. Add almond flour and stir until a dough forms.
Assembly:
1. Cut a portion of the dough and shape it into a ball. Then, flatten the ball into a not-too-thin circle.
2. Place a small portion of the filling in the center of the dough.
3. Fold the dough over and seal it with a fork or an empanada press.
4. Repeat the steps above until all the empanadas are formed.
5. Prepare a greased skillet with coconut oil, avocado oil, or butter.
6. Place the empanadas in the skillet and cook until golden on both sides. If you have leftover filling, save it for another meal or make another batch of dough.
7. Serve and enjoy!
