Another Easy Filling for Empanadas

While I was goofing around in the kitchen the other day I created another filling to use with the olive oil-based empanada dough I highlighted last week.

The filling was a mixture of chopped and sautéed broccoli and purple kale, chopped roasted red and yellow peppers, diced mozzarella, unrefined sea salt and fresh ground pepper.

The mixture can also be used as a pasta sauce or topping for quinoa or brown rice.