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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.


  • 1 Jenny Craig Stuffed Green Bell Pepper.
  • cooking spray
  • ¼ cup onion, diced
  • ½ cup bell pepper, diced
  • ½ cup cauliflower crumbles, fresh
  • cup beef broth, reduced sodium
  • 1 Tbsp. crushed tomatoes
  • ¼ tsp. black pepper
  • tsp. salt


  • 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!


This recipe was created in partnership with Jenny Craig.