Defrost the Goya empanada disc. On a lightly floured flat surface, roll out the disc slightly, fill with about ¼ cup of filling, add 2 sweet pepper strips and a couple cilantro leaves. Fold over and seal with a fork. Repeat until all empanadas are filled.
In a heavy skillet, heat 2 cups of oil to slightly above medium heat. After about 5 minutes, the oil should be hot enough. Test by dropping a small piece of dough into the skillet. If it sizzles right away, it’s ready.
Carefully (using metal tongs) drop in 2 empanadas into the hot oil. Using a stainless steel spoon, bathe the tops of the empanadas with hot oil. Turn over after about 1½ minutes and cook for another minute.
Remove and drain on paper towels or on a sheet pan topped with a metal cooling rack. Keep warm in a pre-heated 250 ºF oven.