This Weight Watchers Stuffed Pepper Soup is a quick and easy recipe that is perfect for busy nights. It’s perfect in the crockpot or the Instant Pot. The simple Italian seasonings make for a delicious meal.
Making soup is a great fall and winter tradition in our home. The cooler weather sets in and I start looking for flavors and great recipes that will warm us up from the inside out.
Where’s the recipe?
Here at My Crazy Good Life, we have made a commitment to help cooks of all skill levels make these easy and healthy recipes. If you’d like some more direction, recipe tips, and WW information, read below.
If you’re comfortable in the kitchen and just need the recipe, scroll down to the bottom where you’ll find the printable recipe for this Stuffed Pepper Soup recipe.
Recipe Tips
- Weight Watchers points go down when you use fat free meat. I used fat free ground turkey in this recipe. If you’re using another fat content or type of meat, please recalculate your points.
- To make this recipe gluten free, just use gluten free pasta! This has a lower cook time than traditional pasta.
- The recipe is perfect for meal prep–it stays well in the fridge all week, and freezes and reheats like a dream!
- To make this a lower carb recipe, swap the pasta for cauliflower rice that has been cooked–add it about 5 minutes before serving.
- Different brands calculate differently, so to be certain of your points I’d recalculate using the WW points calculator for the ingredients and brands that you’re using.
Ingredients
- Extra Lean Ground Turkey
- Onion
- Diced Tomatoes
- Tomato Sauce
- Green Peppers
- Red Peppers
- Low Sodium broth or water
- Garlic
- Black pepper
- Oregano
- Brown rice, dry
Slow Cooker Weight Watchers Stuffed Pepper Soup:
Time needed: 6 hours and 15 minutes.
This is an easy and filling recipe! These are the Crock Pot instructions, but you can find both stovetop and pressure cooker instructions below!
This recipe takes about 15 minutes of prep time followed by 6-8 hours of cook time.
- Sauté
Brown the ground turkey in a skillet over medium heat until there is no more pink.
- Add ingredients to slow cooker
Add the ground turkey, broth or water, tomatoes (including the juice), tomato sauce, chopped peppers and onions, black pepper, garlic, oregano, and salt to the Crock Pot.
- A note about when to add the rice
Your rice should be added 1 hour before end of cooking. You can also used cooked rice and add it to the slow cooker at the end of your cooking time, right before you serve it.
- Cook!
Cover and cook on low for 6-8 hours.
Instant Pot Instructions
This method takes about 30 minutes from start to finish.
- Spray your pot with nonstick cooking spray or olive oil. Press the Sauté button and cook your ground turkey until it’s no longer pink.
- Add the broth or water, tomatoes (including the juice), tomato sauce, dry rice, bell peppers and onions, black pepper, garlic, oregano, and salt.
- Close the lid and turn your valve to sealing. Cook on high pressure for 8 minutes.
- When finished, release the pressure on the pot and remove the lid.
Stovetop Instructions
- Sauté the ground turkey in a large pot or dutch oven (large enough to cook your soup) until it’s no longer pink.
- Add the broth or water, tomatoes (including the juice), tomato sauce, chopped peppers and onions, rice, garlic, oregano, and salt and pepper. Cook for 5 minutes on medium-high, then reduce the heat to medium-low and simmer for 20 minutes.
- Test the peppers to make sure they’re cooked enough for you before removing the soup from the stovetop.
- Season with salt and pepper to taste.
How many points?
Depending on which myWW plan you’re on, this soup is between 0-2 points per serving when using ground turkey.
- 1 Blue Plan Points
- 2 Green Plan Points
- 0 Purple Plan Points
Miss the “old” recipe?
This recipe has been improved! If you’re a fan of the previous recipe, you can find it right here–you’ll just be switching the seasonings. Instead of using the black pepper, garlic, oregano, and salt above you’ll use these measurements:
- 1/2 teaspoon basil
- 1 clove of garlic
- 1 tablespoon chili powder
- 2 teaspoons oregano
- 1/4 teaspoon black pepper
Looking for more Weight Watchers recipes?
I’ve added points information to each of these. If you need full nutritional information, please click through to each individual recipe.
- Weight Watchers Tuscan Chicken Pasta 7 Blue | 9 Green | 2 Purple
- Easy Weight Watchers Minestrone Soup 3 Blue | 4 Green | 1 Purple
- Homemade Hamburger Helper 2 Blue | 4 Green | 1 Purple
- Baked Blooming Onion with Spicy Dipping Sauce 1 Blue | 3 Green | 1 Purple
- Weight Watchers Fried Rice with Bacon 6 Blue | 7 Green | 2 Purple
- Weight Watchers Swedish Meatballs 2 Blue | 4 Green | 2 Purple
- Weight Watchers Buffalo Chicken Dip 2 Blue | 5 Green | 2 Purple
- Weight Watchers Egg Bites 2 Blue | 3 Green | 2 Purple
Weight Watchers recently changed their name to WW and added three myWW plans to choose from–Blue, Green, and Purple. Each is a little different, and there is probably a perfect one for you!
Weight Watchers Stuffed Pepper Soup
Equipment
Ingredients
- 1 lb ground turkey extra lean ground turkey or beef
- 1 cup onion chopped
- 14.5 oz diced tomatoes
- 15 oz tomato sauce
- 3 cups bell peppers chopped (I've added up to four peppers, and it's yummy!) I like green and red peppers
- 2 cups broth low sodium, or water
- 1/2 cup brown rice dry and rinsed
- 1 clove garlic
- 2 tsp oregano
- 1/4 tsp black pepper
Instructions
Crock Pot
- Brown ground turkey in a skillet over medium heat.
- Drain turkey, if necessary. Add the ground turkey, broth or water, tomatoes (including the juice), tomato sauce, chopped peppers and onions, black pepper, garlic, oregano, and salt to the Crock Pot.
- Cover and cook on low for 6-8 hours. *Your rice should be added 1 hour before end of cooking. With this method of cooking, you can also used cooked rice and add it right at the end of your cooking.
Pressure Cooker
- Spray the pot with oil and sauté the ground turkey.
- Add all ingredients to your pot. Put the lid on, seal the valve, and set for 8 minutes high pressure.
- Quick release the pressure when done.
Stove Top
- Sauté the ground turkey in a large pot until no longer pink.
- Add broth or water, tomatoes (including the juice), tomato sauce, chopped peppers and onions, rice, garlic, oregano, and salt and pepper. Cook for 5 minutes on medium-high, then reduce the heat to medium-low and simmer for 20-25 minutes.
- Test the peppers to make sure they’re cooked enough for you before removing the soup from the stovetop.
If using the instant pot, do you do a quick pressure release or a natural pressure release? Thank you!
You could do either, but I usually do quick!
Hello this looks so delicious. I am wondering if you could provide the nutritional information so I can calculate the points value as I use the original points system. Thank you. :)
Hi there! I’m slowly adding this information to all of my recipes, I haven’t gotten to this one yet. You can calculate the nutrition info for free on this website: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
It’s a little over one cup :
What spices can i substitute for the 1.5 packets of chili seasoning? I don’t have that on hand. Thanks!
I use this! https://www.budgetbytes.com/homemade-chili-seasoning/
Thanks, Becca!!
I do not see chili seasoning? Was this changed? Thank you so much.
Diane
Hi Diane! It was – the original is at the bottom of the recipe, right above the printable recipe card:
1/2 teaspoon basil
1 clove of garlic
1 tablespoon chili powder
2 teaspoons oregano
1/4 teaspoon black pepper
Thank you!
We tried this soup last night for dinner and it was incredible! Thanks so much for sharing the recipe!
I love how hearty this soup is while still being light and healthy! So delicious and turns out perfect in the instant pot!
Can you add Cauliflower rice instead or brown rice?
Absolutely! You’ll want to cook the cauliflower rice for less time–adding it at the end would be good!
I used the WW calculator with the nutrition information for this recipe and I got 4 points on blue.
Hi there,
The points listed were for using fat free ground turkey. Maybe that’s what the difference was with your calculations?
This recipe previously had chili seasoning. It was a favorite of my husband. What was the original recipe!
https://mycrazygoodlife.com/crock-pot-stuffed-pepper-soup-recipe/
The original recipe is not on the recipe card in the link above, but it’s noted towards the bottom of the page :)
If you’re a fan of the “old” seasoning recipe, it’s right here:
1/2 teaspoon basil
1 clove of garlic
1 tablespoon chili powder
2 teaspoons oregano
1/4 teaspoon black pepper
In the recipe it says a serving size is approx. 2 cups, but in the comments you told someone it’s just over a cup. Can you clarify so that I no how much to eat? Also, how much would change if I used white rice instead of brown? Thank you!
It’s about 2 cups–the recipe has changed slightly. It’s always best to divide your recipe up into equal servings to make sure you’re eating the correct amount.
You’d have to recalculate the points depending on your plan–each one is different and white rice has different points values :)
can you freeze this?
Absolutely! This recipe freezes well and reheats great in the microwave :)
I loved the flavors of this soup! My only disappointment was the brown rice was not fully cooked using the Instant Pot. My experience is that it takes longer than 8 minutes at huh pressure for brown rice. I will probably use white rice next time.