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Low Calorie Slow Cooker Stuffed Pepper Soup

This Low Calorie Slow Cooker Stuffed Pepper Soup is hearty and delicious and will warm you right up during those chilly days.

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I love soup, but most of all, I love soup that actually has some substance to it, that will actually fill me up and keep me full.

When I say I love soup, I really mean it. It’s one of my favorite comfort foods.

Weight Watchers Slow Cooker Stuffed Pepper Soup


I don’t make soup that often because my husband doesn’t care for soup. 

We’ve actually bickered about it. 

If I do make soup, I have to freeze it, so I don’t waste a bunch of it.

Guess what?

He actually eats this soup!

He likes it because it fills him up and is tasty.

I think it’s comforting to me because when I was young, my grandma had soup prepared often.

She would usually serve up some delicious soup with a half of a sandwich for lunch. 

I miss that. 

This Low Calorie Slow Cooker Stuffed Pepper Soup is especially comforting to me because my mom often made stuffed peppers while I was growing up. 

I guess that makes this soup my comfort-comfort food.

Full disclosure – while I loved the taste of the stuffed peppers she made, I couldn’t stand the texture of the cooked peppers. 

I still have issues eating cooked peppers if the pepper is cut in big chunks.  

I would usually just eat the filling out of the peppers and leave a sad, empty shell of a pepper no longer stuffed.

That’s why I like this soup so much; the peppers are chopped so small I can easily eat them and enjoy all the filling as well. 

In this recipe, I cut the peppers up really small; I dice them. 

That way, it doesn’t bother me if I bite down on one. 

Recently, I found a recipe of my grandma’s stuffed pepper soup and loved it so much. 

In this version, I have lightened up the ingredients to make it Weight Watchers™ program friendly.

The peppers in the soup along with the rice bulk up this soup and fill me up on those cold, chilly days with no guilt!

It’s so easy to make; you just throw it all in the crock pot or instant pot and forget about it until it’s done!

The rice should be cooked separately because if you don’t cook it separately, it will become all mushy.

Even though it still tastes good, it ends up being more of a casserole than a soup. 

You can easily make the rice in the slow cooker prior to making the soup, but I just cook it on the stove.

I fill up the pan of water, put the rice in and set a timer so I don’t overcook it.

I set it in the fridge until the soup is done and add the rice to my individual bowls of soup.

This recipe serves about six people, but you can easily double it and freeze some, like I have.

Weight Watchers Slow Cooker Stuffed Pepper Soup


This Low Calorie Slow Cooker Stuffed Pepper Soup will have you feeling satisfied, and your family will love it too. 

My husband is not a fan of soup and actually eats this one!

He said he enjoys it because it actually feels more like a meal and not an appetizer.

I usually serve it with some salad or some reduced calorie bread. 

I prefer ground beef in the soup, but you can easily substitute ground chicken or turkey as well. 

You can remove the meat all together if you prefer as well!

This hearty bowl of soup will definitely cure your comfort food craving.

It’s a warm, hearty meal without the guilt. 




*** For the most accurate point count, go to the recipe builder in your W.W. app and enter this recipe. The Personal Points™ program is individualized, so the points could vary for you. ***




You can lower the points by not adding rice. Without rice, and only soup, the points are as follows:


***For the most accurate point count, go to the recipe builder in your W.W. app and enter this recipe. The Personal Points™ program is individualized, so the points could vary for you. ***




Low Calorie Slow Cooker Stuffed Pepper Soup


1 Pound Lean Ground Beef – The leaner the better
2 cloves of garlic, minced

1 tsp salt
1 cup chopped green pepper
2 (15oz) cans of this product

1 cup chopped red pepper
1 cup chopped yellow onion
2 1/2 cups chicken broth (I use this kind here and add salt as I go to taste)
1 3/4 cups tomato sauce
2 TBS chopped fresh Italian parsley
2 tsp ground black pepper
4 cups cooked brown rice


Brown ground beef or meat of your choice in a skillet.  Add salt and onions while browning. 
Drain fat, if any. 
Place the meat back in the skillet and add the garlic and peppers.
Cook until peppers are soft, which is about 7 minutes.
Place the meat in your slow cooker with the chicken broth, tomatoes, tomato sauce, and black pepper. 
Cover with lid and cook on high for 4 hours. You can also cook on low for 8-9 hours. 
When you are ready to eat the soup, place 1 1/2 cup in the bowl and add 1/2 cup cooked brown rice.
Garnish with fresh Italian parsley.

Weight Watchers Slow Cooker Stuffed Pepper Soups sits on top of a table in a gray bowl next to a spoon.


There you have it!

I hope you enjoy this Low Calorie Slow Cooker Stuffed Pepper Soup as much as we do. 

I like to add a little hot sauce to it for a little kick, but it is still super tasty without the hot sauce.

Let me know how you like it and other ways you have made this soup. 

I’m always up for a good soup recipe too, if you have one to share with me!

Leave a comment with your thoughts or contact me here

To view more yummy recipes, check out my W.W. Recipes page here.

Happy slurping!

Kristen Mary Mowafy

Monday 25th of September 2023

This sounds wonderful. I'm going to try it, but replace the brown rice with riced cauliflower.


Monday 9th of March 2020

I'm trying this recipe right now. Thank you for sharing it. I'm curious if you could explain why it needs to cook for so long? It seems that the meat and vegetables are cooked on the stove before entering the crock pot.


Thursday 9th of April 2020

Hi Maureen, I have always cooked it this long. I like the tomatoes to REALLY cook down. If you'd like to try it for a shorter amount of time, let me know how it goes and I can update the post to reflect this. Thanks for stopping by!

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I am allergic to Garlic and wishing there was something to take the place of it for flavor any ideas?