Warm up to a bowl of healthy and Weight Watchers friendly Crock-Pot Express Stuffed Pepper Soup today! This frugal & yummy recipe is sure to be a hit!
Pressure Cooker Stuffed Pepper Soup
Ok folks, grab your Crock-Pot Express Multi-Cooker and whip up this super tasty and healthy Stuffed Pepper Soup.
With all the flavors of stuffed bell peppers but in a yummy soup form, this soup is perfect for a chilly day.
The soup features frugal ground beef, bell peppers (we used a combination of green, red and yellow bell peppers), onion, rice, beans and a flavorful tomato-based broth.
This soup is high in fiber but still low in calorie, fat and sugar. And, if you are doing the Weight Watchers plan…it comes out to just 3 SmartPoints on the Blue or Purple plans or 4 SmartPoints on the Green plan.
This stuffed pepper soup is sure to fill your tummy and tickle your taste buds for sure!
Equipment Needed For Crock-Pot Express Stuffed Pepper Soup Recipe:
- Crock-Pot Express
- Plastic Slotted Spoon
- Cutting Board
- Can Opener
- Liquid Measuring Cup
- Dry Measuring Cups And Measuring Spoons
This recipe for Crock-Pot Express Stuffed Pepper Soup is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
More Great Crock-Pot Express Recipes To Try:
Crock-Pot Express Stuffed Pepper Soup Recipe
Bell Pepper Soup
- 1 Pound Extra Lean Ground Beef
- 2 Cloves Garlic ((Minced))
- ½ Medium Yellow Onion ((Peeled And Diced))
- 4 Cups Vegetable Broth
- 4 Medium Bell Peppers ((Seeded And Diced - I Used A Combination Of Green, Red And Yellow. Feel Free To Use Any Color Bell Peppers))
- 15 Ounces Canned Kidney Beans ((Drained))
- 15 Ounces Canned Diced Tomatoes
- 2 Cups Canned Tomato Purée
- 1 Teaspoon Dried Basil
- 1 Teaspoon Dried Parsley
- ½ Teaspoon Dried Oregano
- ½ Teaspoon Onion Powder
- ½ Cup Long-Grain White Rice
- 1 Tablespoon Fresh Lemon Juice
- Place the insert into your Crock-Pot Express Multi-Cooker and press the SAUTE button.
- Cook and crumble the ground beef. Add the diced onion and minced garlic and continue to sauté a few minutes more until the onion is fragrant and starting to soften.
- Press the STOP button to turn to sauté function off.
- Remove the ground beef with a slotted spoon into a bowl and set aside. Drain the grease from the insert and discard.
- Add the ground beef back into the inset, along with the vegetable broth, bell peppers, tomato puree, beans, diced tomatoes, basil, parsley, oregano and onion powder. Stir together.
- Add the uncooked rice and push it down until just submerged into the broth. Do not stir!
- Close and lock the lid, making sure the valve is set to sealing.
- Set on MANURAL, HIGH PRESSURE, for 10 minutes. Press START.
- Allow the pressure cooker to come to pressure and let the soup cook for the set time.
- When the time is up, carefully turn the valve to venting to do a quick release of pressure. Once all the pressure is released, carefully remove the lid and set aside.
- Add the fresh lemon juice and stir the soup to combine. Let the soup sit for 5 minutes.
- Ladle the soup into bowls, topping each bowl with freshly grated parmesan cheese and fresh parsley (if desired) and enjoy!