Paleo Stuffed Peppers: Shrimp, Cabbage, Onion, Fennel, Apple, Tomato & Ras al Hanout

Contains:  Shellfish, nightshades.  Is:  Gluten-free, Whole30, paleo, keto, .

Time to stuff some food with more food once again!  

Stuffed pepper, paleo, recipe, whole30, shrimp, cabbage, fennel, ras al hanout

In the mood for a grain-free, Paleo meal treat here.  I was able to find Gulf-caught shrimp for this purpose.  I won’t purchase farmed shrimp for cooking (toxic both to the shrimp, the diners, and the workers), and while I am still dubious that all the British Petroleum waste is out of the Gulf ecosystem, I am simply limiting how much of this I still eat. 

To be very honest, I think my issue with plunking rice in my stuffed peppers is largely based on my dislike of “mushy rice” in any form – risotto, congee, rice pudding…. because, YES, you can season your rice just as you can season any ingredients that end up being stuffed into something!  For me, some things work mushy, some just… don’t.  Sorry.  

Took me a few moments to decide on my seasoning profile – there are so many you can use. 

As far as the Ras al Hanout seasoning goes:  you can purchase this premade, or if needed, you can follow the link to my recipe for it.  

Stuffed pepper, paleo, whole30, shrimp, cabbage, fennel, ras al hanout, recipe

Prep Time:  15 minutes.
Cook Time: 35 minutes total max.
Rest Time:  Not needed.
Serves:  1 bell pepper per serving, enough here to make 4 stuffed peppers.
Cuisine: I sometimes make ’em up as they happen.
Leftovers: Yes.

Stuffed Pepper:  Shrimp, Cabbage, Onion, Fennel, Apple, Tomato


  • 3-4 bell peppers, any color, medium-large. The stuffing below should fill 4 peppers, depending on pepper size. 
  • 1/2 medium/small onion, diced.
  • 4 ounces / 115 grams shredded, then diced cabbage.  (I used Savoy, I simply recommend you don’t use red cabbage, due to aesthetic color bleeding of the cabbage.)
  • 2 ounces / 55 grams or so of fennel bulb, chopped.
  • 1/2 apple, de-seeded and diced.  
  • 2 or three grape tomatoes, sliced in half longitudinally.
  • 1 tablespoon ras al hanout seasoning. 
  • 1/4 teaspoon salt.
  • 5-6 ounces /145-170 grams shrimp, de-shelled and de-veined.  Chopped into approximately 1/4 inch segments.   
  • Juice from 1/4 lemon.
  • 3 or 4 grape tomatoes, sliced in half longitudinally.


Pre-heat oven to 350 F / 175 C.  

First, you will want to sauté your onion, cabbage and fennel.  Heat up a skillet and add the butter/cooking oil.  When this sizzles, add those three aforementioned vegetables.  Sauté for about 5 minutes, until they soften.  However, allow some crunch to remain.  

Remove from the heat.  

Gently stir in the apple and the grape tomato sections.  Add the ras al hanout and the salt, and mix briefly.  Taste and adjust those seasonings as needed.  

Add the shrimp, and the lemon juice, mixing gently.  

Per serving, take one  bell pepper.  Remove the stem and cut a circle around where the stem used to be.  Reach in – you may need to use small tongs — and remove all the seeds and most of the ribbing, rinsing the rest out with water.  Place each pepper into a cooking pan, and proceed to stuff each pepper accordingly.  You can compact the stuffing in, but allow some “breathing” space.  

Place in the pre-heated oven, and bake for 25-30 minutes.  Remove and serve!  

As for any stuffing that doesn’t fit in the peppers:  Just saute them up and enjoy as a simple side!  Maybe consider it chef’s personal treat?  

Stuffed pepper, paleo, whole30, recipe, shrimp, cabbage, fennel, ras al hanout

Yes, I just started adding “Keto” as a food category (tag) here.  

This recipe is being shared at:  

About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
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2 Responses to Paleo Stuffed Peppers: Shrimp, Cabbage, Onion, Fennel, Apple, Tomato & Ras al Hanout

  1. Miz Helen says:

    We sure have enjoyed featuring your awesome Stuffed Peppers with Shrimp, Cabbage Onion, Fennel, Apple and Tomato. Thanks so much for sharing your talent with us and come back to see us soon!
    Miz Helen

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