• 1 pound extra-lean ground turkey or chicken
  • 1 cup diced onions
  • 1 cup diced green bell pepper
  • 1 cup diced red bell pepper
  • 1 cup diced yellow bell pepper
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups low-sodium beef or vegetable broth
  • 1 cup cooked brown rice or cauliflower rice (for a lower-carb option)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 1/4 teaspoon red pepper flakes (optional for some heat)
  • Chopped fresh parsley or cilantro for garnish (optional)


  1. In a large soup pot or Dutch oven, brown the ground turkey or chicken over medium-high heat until fully cooked. Break it into small pieces as it cooks. Drain any excess fat if needed.
  2. Add the diced onions and garlic to the pot and sauté for about 3-4 minutes, or until the onions become translucent.
  3. Stir in the diced bell peppers (green, red, and yellow) and cook for another 5-7 minutes, or until the peppers start to soften.
  4. Add the crushed tomatoes, low-sodium broth, dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Bring the mixture to a boil.
  5. Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, allowing the flavors to meld and the vegetables to become tender.
  6. If you’re using cooked brown rice, add it to the pot and stir until heated through. If you’re using cauliflower rice, add it at this point and cook for an additional 5 minutes to ensure it’s heated and tender.
  7. Taste the soup and adjust the seasoning with salt and pepper, as needed.
  8. Serve the stuffed pepper soup hot, garnished with fresh parsley or cilantro if desired.

This Weight Watchers stuffed pepper soup is a comforting and healthy option, and it’s packed with flavor. It’s a great way to enjoy the flavors of stuffed peppers without the added calories of the traditional dish. Please adjust the ingredients and portion sizes as needed to fit your specific Weight Watchers plan.