Jenny Craig Recipe Creation: Stuffed Pepper Soup | No Thanks to Cake
Perfect for a chilly fall day when you're craving soup, this stuffed bell pepper soup is loaded with veggies and will warm you up quickly.
Ingredients
- 1 Jenny Craig Stuffed Green Bell Pepper.
- cooking spray
- ¼ cup onion, diced
- ½ cup bell pepper, diced
- ½ cup cauliflower crumbles, fresh
- 1½ cup beef broth, reduced sodium
- 1 Tbsp. crushed tomatoes
- ¼ tsp. black pepper
- ⅛ tsp. salt
Instructions
- Prepare Jenny Craig Stuffed Bell Pepper per packaging instructions and set aside to cool.
- In a medium saucepan prepared with cooking spray, sauté onion and pepper for 3-4 minutes at medium heat, stirring often and cooking until onions are translucent
- Add cauliflower crumbles and stir to combine. Cook for 2-3 more minutes.
- Add broth, tomatoes, salt and pepper. Stir to combine.
- Remove the stuffed pepper from the container to a cutting board, and chop pepper and meat mixture. Add to the sauce pan, and use a bowl scraper to move the remaining sauce to the soup as well.
- Bring mixture to a boil, and reduce to low heat. Simmer for 10 minutes, until flavors combine.
- Serve and enjoy!
Notes
This recipe was created in partnership with Jenny Craig.