Here's an easy tasty Stuffed Pepper Soup made in the crock pot that's 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 (Everyday Cookbook Collection) (affiliate link), 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.
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.
You could substitute ground turkey if you wanted. Or turn it into a vegetarian slow cooker stuffed pepper soup by using veggie crumbles.
How Many Calories and WW Points in this Low Fat Stuffed Pepper Soup?
According to my calculations each 1-cup serving of this hearty flavorful soup has just 179 calories and
5 *SmartPoints (Green plan)
4 *SmartPoints (Blue plan)
4 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
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Slow Cooker Stuffed Pepper Soup Recipe
- 1 pound extra lean ground beef, browned and drained
- 2 cans (10-¾ ounces each) tomato soup
- 1 can (14 to 15 ounces) diced tomatoes, undrained
- 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
- Ideal slow cooker size: 5- to 6-Quart.
- 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.)
- Cover and cook on LOW for 3 to 4 hours, until the peppers and onions are soft.
- Prepare the rice mix as the package directs. (I needed water and a 14-½-ounce can of diced tomatoes for mine.)
- Stir the cooked rice mix into the soup and cook on low for 30 minutes more to blend flavors.
- Serve with Parmesan cheese sprinkled on top, if desired.
Source: Slow-Cooker Recipes Cookbook (Everyday Cookbook Collection) (affiliate link) by Gooseberry Patch
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this stuffed pepper crock pot 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 soup in my Ninja 3-in-1 Cooking System (affiliate link). The more I use it, the more I like it.
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Kim of Mo'Betta
This sounds yummy! I like the addition of the Spanish rice. Pinned!
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.
MG, Glad your whole family loved it! There really is no higher compliment 🙂
Hi, I can't wait to try your recipes! I do have 1 question, is the can of tomatoes drained? Thanks.
No, the tomatoes are not drained. Use the tomatoes and juice from the can.
This Spanish rice or white rice is added at the end for last 30 minutes right? ! I am trying both this recipe and stuffed pepper soup this weekend. The tomatoes for that recipe is drained too, right. Thanks! So excited to try these recipes I like that the the points are on each recipe !
In this recipe, you cook the rice according to the package directions. And then just add in the cooked rice to the soup
at the end to let it warm and blend. Hope this helps.
Yes, very much, Thanks for the quick reply! Happy New Year!
Hi, how much minute rice would you use instead of spanish rice, cooked or uncooked, if not minute rice what would you recommend? It's cooking now! Can't wait! Thanks,
Hi Annmarie, Glad you opted for the Spanish rice. It really adds a nice layer of flavor.
I just tasted this and it is really good. It really does need the spanish rice , though. Definate keeper!
I agree, Annemarie. The Spanish rice really makes it good! Thanks for sharing your thoughts.
HI Martha, I just wanting to let you know, I really enjoyed both the dishes I made this weekend, the slow cooker stuffed pepper one is my favorite so far, but both the hamburger stew one ( made with ground turkey and beef broth) stuffed pepper are great. Will definitely make again. Can the ground turkey one be frozen now it has been cooked? Thanks
Hi Annemarie, Glad you liked them. I think that they should both freeze fine.
Made this today for dinner and it was sooooo good. My husband really loved it ate 3 bowls! 🙂
Hi Jackie!! Hurray! I love to hear that 🙂 Glad it worked for you and your husband!!
Very good. Made this quite a few times now. My oldest always looks forward to this.
Hi MG, Glad you like it!!
I making it right now for the first time. It's in the crockpot. I will be using Spanish rice.
Looking forward to it. I did add more beef than called for so I added an additional can of tomatoes. Should be ok.
Thanks for letting me know Cindi! Hope you enjoy it.
I LOVE this recipe!! I've made it many times...its delicious and freezes well. I have used different colored peppers, but found that any other than green gives it a sweet flavor, so I stick with green. I also sometimes use a spicy diced tomato, whcih gives the soup a zesty flavor. Finally, I never use the rice in this recipe. I often will eat this soup as a snack, but if I eat it as a meal, I sometimes add my own plain rice to it. This allows me to control my WW points better, too. 🙂
So glad to learn that you love this recipe Karen 🙂
How would you alter this to be done in an Instant Pot?
Do I make my own Spanish rice? I can’t seem to find it in my grocery store. Or can I just cook the rice and add spices?
Hi Betty, I'd say just cook rice and add spices to taste. Hope this helps. ~Martha
Love this stuff ...my husband asks for it all there ...
Excellent! My husband loves it too!
I haven't made this yet from your recipe but love this soup from a non WW recipe. My question-apparently you need 2 cans of diced tomatoes? One for the recipe and one for the Spanish Rice mix? I do have 2 cans but want to be clear before I open both cans.
Thanks so much-love your recipes - they are so helpful and delicious.
Hi Susie, You need 1 can of diced tomatoes for the soup. Then you May need another can, depending on the instructions of your Spanish rice mix. Mine called for one. You want to make up the rice according the package instructions. Hope this helps. ~Martha
Well...I made this soup and it's just delicious! So glad I found this recipe. I have the regular recipe and it comes in at 7 points for Green so this is a point saver for me. I love & need soup during these cold winters and this is the perfect lunch. Hearty enough for supper too.
Thanks again Martha for all your great recipes!