Kick off your weeknight dinner with this hearty Weight Watchers Stuffed Pepper Soup—all the flavors of classic stuffed peppers without the fuss! Packed with lean protein, vibrant veggies, and a savory tomato broth, it’s a guilt-free comfort food that’ll have you going back for seconds (zero regrets here).

Why This Recipe Works

Low-effort, high-reward: Dump, simmer, and devour—this one-pot wonder cuts kitchen time without skimping on flavor.
WW-friendly: At just [X] SmartPoints per serving, it’s a win for your taste buds and your points budget.
Meal-prep hero: Tastes even better the next day, making it perfect for batch cooking.
Customizable: Swap proteins, spices, or veggies to suit your cravings (more on that later).
Kid-approved: Sneak in extra veggies under the radar—the sweet peppers and tomatoes are basically a Trojan horse for nutrition.

Ingredients

1 lb lean ground turkey (or 93% lean ground beef)
1 tbsp olive oil
1 large yellow onion, diced (about 1.5 cups)
3 bell peppers (mix of red, green, and yellow), chopped
3 cloves garlic, minced
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes, undrained
3 cups low-sodium chicken broth
1 cup cooked brown rice (or cauliflower rice for fewer points)
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1 bay leaf (optional, but highly recommended)

Equipment Needed

Large Dutch oven or soup pot
Wooden spoon
Sharp knife + cutting board
Measuring cups and spoons
Can opener (no judgment if you’ve used a knife in desperation before)

Step 1: Brown the Meat Like a Pro

Heat olive oil in your Dutch oven over medium-high heat. Add the ground turkey (or beef) and break it up with a wooden spoon. Cook for 5–6 minutes until no pink remains, stirring occasionally to avoid clumps. Pro tip: If using beef, drain excess fat after browning to keep the soup lean. For extra flavor, sprinkle a pinch of salt over the meat as it cooks—this helps deepen the savory notes.

Step 2: Sauté the Veggie Trinity

Toss in the diced onion and chopped bell peppers. Stir frequently for 4–5 minutes until the onions turn translucent and the peppers soften slightly. Add the minced garlic and cook for 30 seconds—just until fragrant (burnt garlic is a crime here). This step builds the soup’s aromatic base, so don’t rush it. If the pot looks dry, splash in 1 tbsp of broth to scrape up any browned bits from the meat.

Step 3: Simmer the Flavor Bomb

Pour in the tomato sauce, diced tomatoes, chicken broth, oregano, smoked paprika, salt, pepper, and bay leaf. Stir well, then bring the mixture to a boil. Once bubbling, reduce heat to low, cover, and let it simmer for 20 minutes. This melds the flavors and tenderizes the peppers. Peek occasionally to stir and admire the vibrant color.

Step 4: Rice, Right On Time

Add the cooked brown rice (or cauliflower rice) and simmer uncovered for 5 more minutes. If using cauliflower rice, note it’ll soften faster—3 minutes max. Taste and adjust seasoning, adding a pinch of red pepper flakes if you like heat. Remove the bay leaf (unless you enjoy fishing it out of your bowl later).

Step 5: Serve with Pizzazz

Ladle the soup into bowls and garnish with fresh parsley or a sprinkle of reduced-fat cheese (adds 1–2 SmartPoints but worth it). For texture, top with a few crumbled whole-grain crackers. Let it cool for 2–3 minutes—this isn’t a molten-lava taste test.

Tips and Tricks

Batch cooking: Double the recipe and freeze portions in airtight containers for up to 3 months. Thaw overnight in the fridge, then reheat with a splash of broth to revive the texture.
Veggie boost: Add 1 cup chopped zucchini or mushrooms with the bell peppers for extra volume and nutrients (zero additional points).
Spice control: Smoked paprika adds depth, but if you’re sensitive to heat, reduce it to 1/2 tsp. Conversely, cayenne pepper (1/4 tsp) kicks it up.
Rice hack: Cook rice separately and add it per bowl to prevent mushiness in leftovers.
Slow cooker option: Brown meat and sauté veggies first, then transfer everything to a crockpot and cook on low for 6–7 hours. Add rice last.

Recipe Variations

Mexican twist: Swap oregano for cumin, add 1 cup black beans, and garnish with cilantro and lime.
Italian vibe: Stir in 1 tsp basil and 1/2 tsp fennel seeds, then top with grated Parmesan (points vary).
Meatless magic: Use plant-based ground “meat” and vegetable broth for a vegan version.
Cheesier version: Stir in 1/2 cup reduced-fat cheddar at the end (adds 2–3 SmartPoints).
Creamy texture: Blend 1/2 cup soup with 1/4 cup fat-free Greek yogurt, then stir back in.

Frequently Asked Questions

Can I use instant rice?
Yes, but add it after simmering the soup. Stir in 1/2 cup uncooked instant rice with the broth, then simmer for 10 minutes (it’ll absorb liquid). For pre-cooked, follow the main recipe to avoid mush.

How do I store leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat on the stove with a splash of broth—microwaving can make the rice gummy.

Is this soup freezer-friendly?
Absolutely! Freeze without rice (it turns mushy when thawed). Add fresh rice upon reheating. Soups with dairy (like cheesy versions) don’t freeze as well.

Can I make this in an Instant Pot?
Sure! Sauté meat and veggies using the Sauté function, then add remaining ingredients (except rice). Pressure cook on High for 8 minutes, quick release, then stir in rice.

What’s the SmartPoints value?
With ground turkey and brown rice, it’s [X] points per serving (calculate via WW app for exact values based on your ingredients).

Summary

This Weight Watchers Stuffed Pepper Soup delivers all the cozy satisfaction of traditional stuffed peppers in a slurpable, low-point package. Perfect for busy nights or meal prep—flexible, flavorful, and foolproof.