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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.
We love stuffed peppers, but sometimes don’t want to spend the time pre-cooking the peppers before adding all the delicious insides. This stuffed pepper soup recipe take the delicious flavor of stuffed peppers, but makes it so much easier for those busy and hectic weeknights at home.
Our Stuffed Pepper Soup is full of simple and healthy ingredients, and a delicious family friendly WW recipe. We’ve included directions on how to make our Stuffed Pepper Soup using the crockpot, stovetop, and Instant Pot.
Making soup is a great fall and winter tradition in our home. The cooler weather sets in and I start looking for comfort food and easy and healthy recipes that will warm us up from the inside out.
This will be one of your favorite Weight Watchers soup recipes, and will be a huge hit with family and friends.
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, healthy, and delicious 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 Weight Watchers Stuffed Pepper Soup recipe.
Ingredients
- Extra Lean Ground Turkey: We love using extra lean ground turkey for this recipe. It is a lighter and healthier option than using either lean ground beef or ground beef.
- Onion: We prefer using fresh chopped onions for this recipe. Love the flavor, hate the tears that ensue while chopping.
- Diced Tomatoes: One can of diced tomatoes is needed in this recipe. We prefer looking for diced tomatoes that are low in sodium or salt-free.
- Tomato Sauce: The tomato sauce serves as the delicious base of this weight watchers soup.
- Green Peppers: You’ll need three cups of peppers for this recipe. We like to use green pepper and red peppers, but yellow peppers and orange peppers also work great.
- Red Peppers: Red pepper is my favorite flavor of peppers. It tastes great in this recipe, but if you have a favorite color of pepper, feel free to use that for the stuffed pepper soup recipe.
- Low Sodium broth or water: You can use broth on hand, either chicken broth, vegetable broth, or beef broth. Just be sure to make sure the broth is low sodium. Water also works great for this weight watchers recipe.
- Garlic: This recipe calls for a clove of garlic, you can also use minced garlic, but this recipe is delicious even when the whole clove is included vs. mincing it.
- Black pepper
- Oregano
- Brown rice: (dry) I prefer short grain brown rice because it cooks faster and is more tender. Be sure that your brown rice is dry – in the instant pot and stovetop methods, the brown rice will cook while the stuffed pepper soup cooks.
How to make Weight Watchers Stuffed Pepper Soup in the Slow Cooker
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 in the Crock Pot.
- 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, and oregano to the Crock Pot.
- A note: Your rice should be added at least 1 hour before the end of cooking. You can also use cooked rice and add it to the slow cooker at the end of your cooking time, right before you serve it. I prefer adding cooked rice to this recipe instead of cooking it in the slow cooker.
- Cook Cover and cook on low for 6-8 hours.
How to make Weight Watchers Stuffed Pepper Soup in the Instant Pot
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, and oregano.
- 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.
- 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 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 to make Weight Watchers Stuffed Pepper Soup on the Stovetop
- 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 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.
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.
- If using long grain brown rice, you’ll want to cook it for a few extra minutes.
- 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! When you are finished making the stuffed pepper soup recipe, transfer the soup to smaller meal-prep friendly containers. It’s the perfect size for individual servings on the go.
- We tend to go easy on using any additional salt in our recipes. We recommend that you taste the finished product and see if you need to add salt to the stuffed pepper soup. We think it’s perfect without, but everyone has different levels of salt they enjoy in meals.
- To make this a lower carb recipe, swap the pasta for cauliflower rice that has been cooked–add it about 5 minutes before serving.
- When browning ground meat, recipes often call for you to drain fat before the next step. Our lean ground turkey is lean enough that there won’t be much fat to worry about draining.
- 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.
Healthy Eating Plan Points – Weight Watchers
Depending on which myWW plan you’re on, this soup is between 0-2 points per serving when using ground turkey.
3 2025 Points | 1 2023 Point | 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, and oregano 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
- Weight Watchers Tuscan Chicken Pasta
- Weight Watchers Breakfast Fried Rice
- Weight Watchers Swedish Meatballs
- Weight Watchers Buffalo Chicken Dip
- Weight Watchers Egg Bites
Weight Watchers Stuffed Pepper Soup
Equipment
- Crockpot
- Kitchen Knife
- Instant Pot 6 qt
Ingredients
- 1 lb ground turkey extra lean ground turkey or beef
- 2 cups chicken broth low sodium, or water
- 14.5 oz diced tomatoes
- 15 oz tomato sauce
- 3 cups bell pepper chopped (I've added up to four peppers, and it's yummy!) I like green and red peppers
- 1 cup onion chopped
- ¼ tsp black pepper
- 1 clove garlic
- 2 tsp oregano
- ½ cup brown rice dry and rinsed, short grain
Instructions
Crock Pot
- Brown ground turkey in a skillet over medium heat. 1 lb ground turkey
- Drain turkey, if necessary. Add the ground turkey, broth or water, tomatoes (including the juice), tomato sauce, chopped peppers and onions, black pepper, garlic, and oregano to the Crock Pot. 2 cups chicken broth, 14.5 oz diced tomatoes , 15 oz tomato sauce, 3 cups bell pepper, 1 cup onion, 1/4 tsp black pepper, 1 clove garlic, 2 tsp oregano
- 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. 1/2 cup brown rice
Pressure Cooker
- Spray the pot with oil and sauté the ground turkey. 1 lb ground turkey
- Add all ingredients to your pot. Put the lid on, seal the valve, and set for 8 minutes high pressure. 2 cups chicken broth, 14.5 oz diced tomatoes , 15 oz tomato sauce, 3 cups bell pepper, 1 cup onion, 1/4 tsp black pepper, 1 clove garlic, 2 tsp oregano, 1/2 cup brown rice
- Quick release the pressure when done.
Stove Top
- Sauté the ground turkey in a large pot until no longer pink. 1 lb ground turkey
- Add broth or water, tomatoes (including the juice), tomato sauce, chopped peppers and onions, rice, garlic, oregano, and pepper. Cook for 5 minutes on medium-high, then reduce the heat to medium-low and simmer for 20-25 minutes. 2 cups chicken broth, 14.5 oz diced tomatoes , 15 oz tomato sauce, 3 cups bell pepper, 1 cup onion, 1/2 cup brown rice, 1 clove garlic, 2 tsp oregano, 1/4 tsp black pepper
- Test the peppers to make sure they’re cooked enough for you before removing the soup from the stovetop.
Video
Notes
Nutrition
Make This Recipe?
Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum
where are the measurements? how much broth, tomatoes?
Hi there,
Measurements are at the bottom of the page on the printable recipe card.
It’s 14.5oz can of diced tomatoes, 15oz tomato sauce, and 2 cups of broth. You’ll find the rest of the ingredients and their measurements on the recipe card :)
This turned out delicious! The garlic and onion were a little strong, but still delicious! I substituted the brown rice for riced-cauliflower for an even healthier twist.
Yay!
I’ve made this a couple times now (with the beef) and ready to make again even though it’s hot summertime. Didn’t think i would be a fan, but I love it! So nice to have several servings left over in the freezer for a quick meal anytime.
I just made this today. I put lots of bell peppers in as that’s my favorite part of stuffed peppers!
Will be freezing in single servings as I live alone. Will be good as the cooler weather comes about!
This is absolutely one of the best recipes I have made. I freeze mine because I live alone and add rice when I reheat. Delicious!
This was delicious. Came up to 4 points for the blue plan.
What is the serving size?
About 2 cups, but it’s always most accurate to divide your recipe into 8 equal servings to check that :)
This recipe is an absolute keeper. I fixed it in the Instant Pot using lean grass fed ground beef and it was so good. My husband loved it as well. Thanks for a tasty and super easy to fix, low point soup.
This is my first time viewing one of your recipes. I love that you put the ingredients in the instructions so I don’t have to keep scrolling up & down when making the recipe from my phone. I haven’t seen anyone else do that before…genius! Can’t wait to try this recipe.
I’m so glad you like it! As a user, I love seeing this so it is helpful to hear your feedback – thank you!
Becca has done it once again!!!!! ……love love love this recipe. :)
I’m so glad you like it!
When using a crock pot, do you use the high or low setting?
Low :)
I made this today for the third time! I love this soup! I tripled the recipe to freeze several containers. I didn’t have tomato sauce, so I used a big can of crushed tomato’s and a can of tomato paste. It turned out great! Thank you for sharing this recipe.
I just made this recipe for lunch and it is soooo delicious. I made it in the Instapot with black rice. It is cold outside and this is so hot and hearty. I will freeze some for fast meals in the future. Totally recommend. Thank you for sharing.
Is it possible to cook this on High to make it cook in a faster time?
Yes! Since you’re browning the meat first, you really are only cooking the rice and letting it all simmer together to develop the flavors.
What type of broth? Vegetable, chicken or beef?
Any kind of broth will work, we do suggest you choose a low sodium version.
Hi! I made this tonight with out the turkey and it was very tasty!!
My question is, how is it 0 points if there’s rice in it? I logged the rice but nothing else since the rest is 0 points.
Hi Rachel! Thank you very much for mentioning this as it was entered incorrectly into the post. The rice does bring the total points to 1 per serving. I’ll edit it right now!
I made the soup tonite, stovetop. It was delicious and definitely a keeper. I used two bell peppers, three jalapeños peppers from my garden and 3 sweet Italian peppers from my garden. It was perfect, spiciness for me!
I made this today. I doubled the recipe and made it in the Instant Pot. I have an 8 cup IP and had enough room. I cooked it for 12 minutes since I doubled the recipe and it turned out perfectly. Thank you for a delicious meal that was super simple and fast to make with low points! Winner!!
I make this about once a week. I was cooking the rice separately but since I tried it one time I realized it is the perfect amount and everything came together perfectly. This version tastes exactly like the high calorie version I was eating at a restaurant. I also squeeze a half a lime into my bowl because I love lime on all my Mexican dishes.
Thank you for your feedback on this, and the tip about the lime! :)
Awesome soup. Added sundried tomatoes to the soup. So yummy on a cold winter’s day. This is a keeper.
Thanks