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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.

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.SaveSave

collage image and text of stuffed pepper soup in a blue bowl

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.
  • 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!
  • 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. I prefer short grain because it cooks faster and is more tender.
close up of stuffed pepper soup on a spoon

Slow Cooker Weight Watchers Stuffed Pepper Soup:

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.

  1. Sauté Brown the ground turkey in a skillet over medium heat until there is no more pink.
  2. 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.
  3. 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.
  4. Cook Cover and cook on low for 6-8 hours.

Instant Pot Instructions

This method takes about 30 minutes from start to finish.

  1. Spray your pot with nonstick cooking spray or olive oil. Press the SautĂ© button and cook your ground turkey until it’s no longer pink.
  2. Add the broth or water, tomatoes (including the juice), tomato sauce, dry rice, bell peppers and onions, black pepper, garlic, and oregano.
  3. Close the lid and turn your valve to sealing. Cook on high pressure for 8 minutes.
  4. When finished, release the pressure on the pot and remove the lid.

Stovetop Instructions

  1. SautĂ© the ground turkey in a large pot or dutch oven (large enough to cook your soup) until it’s no longer pink.
  2. 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.
  3. Test the peppers to make sure they’re cooked enough for you before removing the soup from the stovetop.
  4. 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 | 2022/2023 points: 0

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
soup in a blue bowl with wheat thins

More Weight Watchers recipes

stuffed pepper soup in a blue bowl
4.67 from 24 ratings
click the stars to rate!

Weight Watchers Stuffed Pepper Soup

Created by: Becca Ludlum
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Approximate Serving Size: 2 cups
Servings 8 Servings
This Weight Watchers Stuffed Pepper Soup is a family friendly WW recipe! You're going to love this easy Weight Watchers Crock Pot Recipe. Stovetop and Instant Pot directions too. 1 Blue, 2 Green, and 0 Purple Points.

Equipment

  • Crockpot
  • Kitchen Knife
  • Instant Pot 6 qt

Ingredients 

  • 1 lb ground turkey extra lean ground turkey or beef
  • 2 cups broth low sodium, or water
  • 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
  • 1 cup onion chopped
  • 1/4 tsp black pepper
  • 1 clove garlic
  • 2 tsp oregano
  • 1/2 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 broth, 14.5 oz diced tomatoes , 15 oz tomato sauce, 3 cups bell peppers, 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 sautĂ© 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 broth, 14.5 oz diced tomatoes , 15 oz tomato sauce, 3 cups bell peppers, 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

  • SautĂ© 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 broth, 14.5 oz diced tomatoes , 15 oz tomato sauce, 3 cups bell peppers, 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

Nutrition

Calories: 139kcal | Carbohydrates: 15g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 331mg | Potassium: 681mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2430IU | Vitamin C: 84mg | Calcium: 34mg | Iron: 2mg

Make This Recipe?

Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum

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50 Comments

  1. Anonymous says:

    where are the measurements? how much broth, tomatoes?

    1. Sara Anderson says:

      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 :)

  2. 4 stars
    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.

  3. 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.

  4. 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!

  5. 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!

  6. 5 stars
    This was delicious. Came up to 4 points for the blue plan.

  7. Anonymous says:

    What is the serving size?

    1. About 2 cups, but it’s always most accurate to divide your recipe into 8 equal servings to check that :)

  8. 5 stars
    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.

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