Slow Cooker Stuffed Pepper Soup

Slow Cooker Stuffed Pepper Soup

Weight Watchers Friendly Slow Cooker Stuffed Pepper Soup

(Weight Watchers Friendly Crock Pot Cooking Day 22 – Slow Cooker Stuffed Pepper Soup)

Here’s an easy tasty slow Cooker Stuffed Pepper Soup perfect for stuffed pepper lovers.

I tasted stuffed pepper soup for the first time several years ago at a restaurant in northern Wisconsin and was immediately smitten. So, when I saw this recipe for slow cooker stuffed pepper soup in  a Gooseberry Patch Slow-Cooker Recipes Cookbook, I decided to give it a try. It’s unique in that it calls for a package of cooked Spanish rice, instead of plain or brown rice.

Skinny on Slow Cooker Stuffed Pepper Soup

The recipe also calls for two bell peppers. Green bell peppers can be kinda strong, even if you like them. So, I used one green and one red to tone it down a bit.
And I added two cups of beef broth.

This slow cooker stuffed pepper soup recipe turned out thick and hearty, perfect for a chilly fall or winter meal.

According to my calculations, each 1 cup serving has 179 calories and *5 Points Plus.

You could substitute ground turkey if you wanted. Or turn it into a vegetarian slow cooker stuffed pepper soup by using veggie crumbles.


Slow Cooker Stuffed Pepper Soup
Prep time
Cook time
Total time
This slow cooker stuffed pepper soup is easy, healthy and delicious. It calls for a package of Spanish rice mix instead of plain cooked rice, which adds more flavor.
Recipe type: Soup
Serves: 10
  • 1 pound extra lean ground beef, browned and drained
  • 2 cans (10-3/4 ounces) tomato soup
  • 1 can (14 to 15 ounces) diced tomatoes
  • 2 cups broth (chicken, beef or vegetable)
  • 2 bell peppers chopped (I used one green and one red)
  • 1 medium onion, chopped
  • 1 tablespoon Italian Seasoning
  • 1 package (5 to 6 ounces) Spanish rice mix, uncooked
  • Grated Parmesan cheese for serving, if desired
  1. Combine the cooked ground beef, tomato soup, diced tomatoes, broth, bell peppers, onions and Italian seasoning in your slow cooker. (I used my Ninja 3-in-1 cooker so I could brown the meat then proceed with slow cooking. A 5 or 6-Quart cooker should work.)
  2. Cover and cook on LOW for 3 to 4 hours, until the peppers and onions are soft.
  3. Prepare the rice mix as the package directs. (I needed water and a 14-1/2 ounce can of diced tomatoes for mine.)
  4. Stir the cooked rice mix into the soup and cook on low for 30 minutes more to blend flavors.
  5. Serve with Parmesan cheese sprinkled on top, if desired.
Martha's Notes
Nutrition Estimates Per Serving (1 cup): 179 calories, 4 g fat, 25 g carbs, 2 g fiber, 12 g protein and *5 Points Plus

Source: Adapted from Slow-Cooker Recipes Cookbook

*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

If you liked this slow cooker stuffed pepper soup, you might also like:

Weight Watchers Slow Cooker Bean and Cabbage Soup
Slow Cooker Pizza Soup
Slow Cooker Mexican Meatball Soup
Light and Healthy Slow Cooker Wild Rice Soup
Olive Garden Slow Cooker Pasta Fagioli

I made this slow cooker stuffed pepper soup in my Ninja 3-in-1 Slow Cooker. The more I use it, the more I like it.

Ninja 3-in-1 Cooking System

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  1. MG says

    This was REALLY good! My whole family lived it. The 10 year old down to the 18 mo old. Thanks for a great recipe. Heard you on Half Size Me.

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