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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.
Recipe Notes
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 Slow Cooker Stuffed Pepper Soup?
According to my calculations, each 1-cup serving of this hearty flavorful soup has just 179 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 SmartPoints (Green plan)
4 SmartPoints (Blue plan)
4 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
If you’ve made this Weight Watchers Stuffed Pepper Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Stuffed Pepper Soup Recipe
Ingredients
- 1 pound extra lean ground beef, browned and drained
- 2 cans (10-3/4 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
Instructions
- 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 14-1/2-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.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 5 PointsPlus (Old plan) The original recipe 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. You could substitute ground turkey if you wanted. Or turn it into a vegetarian slow cooker stuffed pepper soup by using veggie crumbles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Slow-Cooker Recipes Cookbook (Everyday Cookbook Collection) (affiliate link) by Gooseberry Patch
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.
Has anybody tried doubling the liquid and putting a bag of Knorrs Spanish rice in uncooked?
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!
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
Excellent! My husband loves it too!
Love this stuff …my husband asks for it all there …
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
How would you alter this to be done in an Instant Pot?