Weight Watchers Stuffed Pepper Soup

If you are looking for a hearty soup that can keep you feeling full for a long time without using a ton of your Weight Watchers points, then these delicious recipes for Weight Watcher stuffed pepper soup are the perfect solution! 

You can make a batch to eat the same day or store it in your freezer. This savory soup can be enjoyed for lunch or served before your main course at dinner. Either way, you will love the flavor of our best Weight Watchers stuffed pepper soup recipes! 

Top 6 Best Weight Watchers Stuffed Pepper Soup Recipes

Below you will find a variety of different versions of healthy Weight Watchers stuffed pepper soup using beef, turkey, tons of veggies, and even one that includes cauliflower rice! You can’t go wrong with any of these yummy recipes!  

You can add any WW ZeroPoint veggies to any of these recipes without worrying about adding any more points to the total. There is also a recipe using an Instant Pot for those of you who love a fast and trendy meal without all the messy pans.  

Traditional Weight Watchers Stuffed Pepper Soup Recipe  

This recipe is the classic take on stuffed pepper soup, including using beef as the base and a few extras to make this a really delicious choice. 

The WW points do not include using rice for this one, but you can certainly add it and then adjust your points based on the quantity you used.  

Here is what you will need:  

• 1 pound lean ground beef 
• 2 cups chopped bell pepper (green, yellow, or red) 
• 2 stalks of celery chopped 
• 1 can of crushed or diced tomatoes (16 Oz) 
• ½ medium-sized onion (chopped) 
• 2 cloves of garlic (finely chopped)
• 1 teaspoon olive oil 
• 2 cups of water
• Pepper and salt  

Step 1 - In a large saucepan, saute the onion and garlic in olive oil until it is translucent and then add your lean ground beef. Cook until your meat is browned and the onions are softened. 

Step 2 - Remove the beef and the grease (fat) and save it for later use. It will be added back in to enhance the flavor of the soup.

Step 3 - Saute your bell peppers and celery until they are soft, then add your tomatoes. Mix everything together.

Step 4 - Add your water and put the beef and fat back into the pan. Stir everything together and allow it to simmer on low heat for 20 to 25 minutes. 

Step 5 - Taste your soup to see if it needs salt and pepper; if not, then you do not need to add any. Serve immediately or store in the fridge until later. It can also be frozen in individual servings using ziplock bags, but make sure the soup has cooled before doing so. 

Weight Watchers Points 

Blue - 3 Point

Green - 3 Points

Purple - 3 Points

Nutrition Per Serving (Makes 8 Servings)   

Calories - 149

Fat - 8.7 g

Cholesterol - 38.5 mg

Sodium - 56.3 mg

Carbohydrates - 6 g

Fiber - 1.9 g

Protein - 11.7 g  

Weight Watchers Crockpot Stuffed Pepper Soup Recipe  

If you have a crockpot or pressure cooker (6 Qt), you will love how easy this recipe is to make. You can also make this on the stovetop; the choice is yours! 

This is a hearty soup with tons of flavor coming from the turkey and bell peppers. We like to use all three colors of bell peppers to give this soup a really colorful flair!  

Here is what you will need: 

• 1 pound extra lean ground turkey 
• 1 cup of chopped yellow onion
• 1 can of diced tomatoes (14.5 Oz)
• 1 can or jar of tomato sauce (15 Oz)
• 1 cup of each color of bell peppers (green, yellow, and red) 3 Cups in Total  
• 2 cups low sodium broth (just use water if you want) 
• ½ cup short grain brown rice 
• 1 garlic clove minced 
• 2 teaspoon of oregano 
• ½ teaspoon basil
• ¼ teaspoon black pepper 
• 1 tablespoon of chili powder (optional) 

Step 1 - Rinse and drain the brown rice a few times, then set aside to dry. 

Step 2 - In a large skillet, brown your lean ground turkey over medium heat until it is browned. If there is any grease in the pan, go ahead and drain it. 

Step 3 - Place the lean ground turkey in your crockpot, add the broth (or water), tomato sauce, diced tomatoes with juice, bell peppers, garlic, and chopped onion. 

Step 4 - Mix everything together, and then add the oregano, basil, black pepper, and chili powder (if using). Stir everything together and place the lid on your crockpot.    

Step 5 - Turn your crockpot to low and allow the soup to cook for 6 to 8 hours. Add the rice to the soup for the last hour of cooking time. 

Note: If using a pressure cooker, add a little oil and sauté your lean ground turkey until browned before adding all the other ingredients. Then just close the lid, seal the valve, and set the timer for about 8 minutes on high pressure. 

Weight Watchers Points 

Blue - 1 Point

Green - 2 Points

Purple - 0 Points

Nutrition Per Serving - 2 Cups (Makes 8 Servings)   

Calories - 139

Fat - 2 g

Saturated Fat - 1 g

Cholesterol - 31 mg

Sodium - 331 mg

Carbohydrates - 15 g

Fiber - 3 g

Protein - 17 g

Sugar - 7 g

Calcium - 34 mg

Iron - 2 mg

Potassium - 681 mg 

Easy Weight Watchers Stuffed Pepper Soup Recipe  

If you don’t want to spend a lot of time making a hearty soup in a crockpot, then this recipe will work well for you. It’s chocked full of veggies and protein and tastes amazingly good! 

You can make this in batches and then freeze easy-to-grab portions for lunch on workdays or even as a starter for your main meal. It’s versatile and delicious!   

Here is what you will need:

• 1 pound of 95% lean ground turkey or lean ground beef 
• 1 cup white rice 
• 2 cups of water 
• 2 cups of bell pepper chopped
• 1 cup of chopped onion 
• 1 can of diced tomatoes (29 oz) 
• 1 can of tomato sauce (15 Oz) 
• 1 can of chicken broth (14 Oz) 
• 1 teaspoon olive oil 
• ¼ teaspoon dried thyme   
• ¼ teaspoon of dried sage
• Pepper and salt 

Step 1 - In a large sauce (soup) pan, add your olive oil and chopped onions while cooking over medium heat. Stir the onions in the oil and allow them to cook until they appear to be translucent and soft.

Step 2 - Add your ground meat to the onion and cook on medium heat until the meat is completely browned. Drain any excess fat.   

Step 3 - Now go ahead and add your peppers, tomato sauce, diced tomatoes, and chicken broth. Stir everything together and add the dried thyme and sage while allowing it to simmer for 30 to 45 minutes. Once you taste it, you can add salt and pepper based on your personal preferences.

Step 4 - Now, you can add the 2 cups of water and stir everything really well together. Turn the heat up to medium and allow it to come to a boil. 

Step 5 - Add your rice and cook until it is tender enough for your taste, approximately 25 to 35 minutes.

Step 6 - Turn the heat off and serve immediately or allow it to cool and store it in either the fridge or freezer.     

Weight Watchers Points - 

Blue - (95% Lean Ground Beef) 5 Points; (Lean Ground Turkey) 3 Points 

Green - (95% Lean Ground Beef) 5 Points; (Lean Ground Turkey) 5 Points  

Purple - (95% Lean Ground Beef) 5 Points; (Lean Ground Turkey) 3 Points 

Weight Watchers Beefy Stuffed Pepper Soup Recipe 

If you love peppers and beef, then you are going to adore this Weight Watchers stuffed pepper soup recipe. It’s made using Spanish rice and has a ton of tomato flavor! 

You can quickly put everything in the crockpot and then allow it to cook while you are at work or doing other chores. When it’s time for dinner, all you need is a bowl and a spoon!  

Here is what you will need: 

• 1 pound of extra lean ground beef
• 2 cups of beef broth (chicken or vegetable will also work) 
• 2 cans of tomato soup (10¾ Ounces per can)
• 1 can of diced tomatoes, use the liquid (14.5 Oz) 
• 2 cups of bell peppers chopped (any color)
• 1 chopped medium-sized yellow onion
• 1 tablespoon Italian seasoning 
• 1 package of Spanish rice (uncooked)      

Step 1 - In a large saucepan, saute the onion until it is translucent and then add your extra lean ground beef. Cook until your meat is browned and the onions are softened.

Step 2 - Drain your meat and onion mix if there is any leftover grease.

Step 3 - Add your meat and onion mixture to your slow cooker and add the tomato soup, diced tomatoes, bell peppers, broth, and Italian seasoning. 

Step 4 - Place the lid on your slow cooker and allow the soup to cook on low for approximately 3 to 4 hours, making sure the peppers are soft enough. 

Step 5 - In the meantime, go ahead and cook your Spanish rice according to the directions on the packaging. Allow it to rest until the last 30 minutes of your cooking time for your soup.

Step 6 - Add your cooked rice to the slow cooker and stir until completely mixed together. Allow it to cook for an additional 30 minutes to season everything together. 

Step 7 - Once your timer goes off, your soup is ready to be served!   

Weight Watchers Points 

Blue - 4 Point

Green - 5 Points

Purple - 4 Points

Nutrition Per Serving - 1 Cup (Makes Approx. 10 Servings)   

Calories - 179

Fat - 4 g

Carbohydrates - 25 g

Fiber - 2 g

Protein - 12 g

Weight Watchers Stuffed Pepper Soup with Cauliflower Rice 

If you are looking for a twist on the traditional stuffed pepper soup recipe, then this one with cauliflower rice is your ticket to a savory and delightful soup! 

It’s the perfect way to slide in some extra veggies for those folks who tend to be picky eaters. Plus, your entire family can enjoy this soup for lunch, just add some cornbread, and you have yourself a lovely meal! 

Here is what you will need:  

1 pound lean ground turkey or 95% lean ground beef

1 cup of rice cauliflower 

3 cups bell peppers chopped (green, red, or yellow)

1 cup of chopped onion 

1 can of diced tomatoes (29 Oz)

1 can or jar of tomato sauce (15 Oz)

1 can or box of chicken broth (14 Oz)

1 teaspoon Italian seasoning 

¼ teaspoon dried sage

¼ teaspoon dried thyme 

Salt and pepper  

Step 1 - Spray your crockpot with nonstick cooking spray, and then add your lean ground turkey or beef. Cook your meat until it is browned and cooked thoroughly. Drain any excess grease from the pot.

Step 2 - Combine the peppers and onions with the meat and cook until they are softened enough to your liking. The onions should look translucent in color. 

Step 3 - Add your broth, tomato sauce, diced tomatoes, and juice to the meat and veggie mixture. Stir everything together, and then add the seasoning and spices. You can season it with pepper and salt based on the taste that you prefer. 

Step 4 - Place the lid on your crockpot and allow the soup mixture to simmer on low for approximately 45 minutes. The bell peppers should be soft.

Step 5 - In the meantime, cook your cauliflower rice according to the instructions on the packaging. 

Step 6 - Once your cauliflower rice is done cooking, transfer it to the crockpot and stir everything together. 

Step 7 - Allow your soup to simmer on low for an additional 20 to 25 minutes before serving. 

Weight Watchers Points 

Blue - 0 Point

Green - 2 Points

Purple - 0 Points

Weight Watchers Instant Pot Savory Stuffed Pepper Soup

If you are looking for a savory stuffed pepper soup that can be made in your Instant Pot and not use a lot of WW points, then this recipe is ideal!  

Making a delicious pot of soup has never been easier. You won’t miss out on any of the flavors while cooking this yummy soup in less than half an hour. 

Here is what you will need:

1 pound of lean ground sirloin

1 large-sized sweet Vidalia onion - chopped

2 cups of bell peppers - Chopped (green, red, yellow, orange) 

1 tablespoon of minced garlic or 2 garlic cloves finely chopped  

2 cans of diced tomatoes (14.5 Oz Each) 

1 can (14.5 Oz) of stewed tomatoes (chopped)

1 can of tomato paste

1 package of Success Rice

⅓ cup of dark brown sugar

4 cups of broth (chicken, beef, or vegetable) 

2 cups of water

1 tablespoon of butter

1 tablespoon of olive oil

2 tablespoon of Italian seasoning

1 teaspoon of oregano (ground)

1 tablespoon of basil

1 teaspoon seasoned salt

1 teaspoon of garlic salt

1 teaspoon black pepper

Step 1 - Set your Instant Pot up and hit the Sauté button. Add the olive oil and butter, allowing the butter to melt before adding the onions and garlic. Sauté your onion and garlic until it is lightly browned, not burnt.

Step 2 - Add your meat to the onion and allow it to cook until it is completely browned. 

Step 3 - Turn off your Instant Pot and open the lid. Go ahead and add the tomato paste, stewed tomatoes, diced tomatoes, bell peppers, instant rice, and all the seasonings. Stir everything together, and be sure to combine it well with the onion and meat mixture.

Step 4 - Go ahead and add the water and broth to the mixture and stir everything together again, scraping the bottom and sides as needed. 

Step 5 - Shut your Instant Pot and seal the pressure valve. Use the manual setting and set the timer for 10 minutes. 

Step 6 - Once the timer beeps, use the quick release to the venting option, releasing the pressure. Open the cover of your Instant Pot and give the soup a good mix by stirring it around repeatedly. 

Step 7 - Serve immediately or allow to cool and put in single-serving containers to consume later. This soup also freezes very easily and tastes great when warmed up. 

Weight Watchers Points 

Blue - 8 Point

Green - 8 Points

Purple - 8 Points

Nutrition Per Serving (Makes 6 Servings)   

Calories - 364

Fat - 16 g

Saturated Fat - 6 g

Cholesterol - 56 mg

Sodium - 2015 mg

Carbohydrates - 37 g

Fiber - 5 g

Protein - 19 g

Sugar - 25 g

Calcium - 153 mg

Iron - 6 mg

Potassium - 961 mg 

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