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Stuffed Pepper Soup

Stuffed Peppers without all the fuss 

Servings 10
Author Star


  • 1 medium yellow sweet onion finely chopped
  • 3 cloves garlic minced
  • 2 medium green peppers chopped
  • 1 lb lean ground turkey I use 93/7
  • 1 14.5 ounce can diced tomatoes
  • 1 14.5 ounce can tomato sauce
  • 1 low sodium beef boullion cube
  • 1 1/2 tsp dried basil
  • 1 1/2 tsp dried oregano
  • 1/2 tbs balsamic vinegar
  • 2 tbs Worcestershire sauce
  • 2-3 dashes Frank's Hot Sauce
  • 5 cups low sodium beef broth
  • 1 1/4 cooked rice I used jasmine rice
  • 1 tsp kosher salt or to taste
  • pepper to taste


  1. Over medium high heat in a large pot add ground turkey, season with kosher salt, and break meat apart with a spatula. 

  2. Add green peppers, onions, and garlic and continue to cook until the meat is browned and vegetables are soft. 

  3. Add diced tomatoes, tomato sauce, basil, oregano, Worcestershire sauce, balsamic vinegar, beef boullion cube, and a few dashes of hot sauce. Stir and cook together for a few minutes. 

  4. Add beef broth. Bring to a boil and then simmer and continue to cook for about 10 minutes. 

  5. Stir in cooked rice and serve hot! 

Recipe Notes

Serving size: 1 cup 

3 Freestyle Smart Points (Calculated with Weight Watchers Recipe Builder)

3 Smart Points (Calculated with Weight Watchers Recipe Builder)

3 Points Plus (Calculated with nutritional information on My Score Plus)

132 calories, 4g fat, 1g saturated fat, 13g carbohydrates, 2g fiber, 4g sugars, 11g protein (Calculated with My Fitness Pal)