Author's Note

The 1920s marked a period of transition and upheaval for Germany. In the aftermath of World War I, the nation grappled with economic turmoil, presenting its people with formidable challenges. Within the pages of The Electrician and the Seamstress this turbulent backdrop sets the stage for a pivotal moment when Bruno introduces Karla to his parents, Otto and Therese.

The family's farm, once a quiet homestead, would transform into a vital lifeline during the tumultuous years of World War II. The garden on the farm not only sustained them but became a source of nourishment amidst the scarcity of wartime provisions.

Therese, a beacon of compassion and humanity, extended her warmth beyond familial ties. In a courageous act, she welcomed Bruno's Jewish friends, offering them refuge and guiding them to safety during a time when such gestures held profound significance. Through Therese's compassionate actions, "Timeless Legacy" weaves a narrative that transcends the chaos of its historical setting, emphasizing the enduring power of compassion and human connection during times of adversity.

Oma Therese’s Peppers and Dumplings

Savor a taste of history with this authentic recipe for Stuffed Bell Peppers, a dish that brings to life the simple yet hearty cuisine of 1920s Germany. In an era marked by transition and economic challenges, this recipe stands as a testament to resourceful and comforting home cooking. Featuring bell peppers generously filled with a savory blend of cooked rice, mashed chickpeas, mushrooms, and onions, and seasoned to perfection with paprika, each pepper is a burst of flavor and tradition. Baked to tender perfection, these Stuffed Bell Peppers are not just a meal but a culinary journey back to the humble kitchens of the past, offering a delectable glimpse into the everyday resilience and warmth of German homesteads. This dish is a true reflection of the era's spirit, providing a nourishing and satisfying experience with every bite.

Ingredients
  • For the Stuffed Bell Peppers
  • 4 large bell peppers, halved and cleaned
  • 1 cup cooked rice
  • 1 can (15 oz) chickpeas, drained and mashed 1
  • 1 cup mushrooms, finely chopped
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup tomato sauce
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Olive oil for cooking
  • For the Herb Dumplings
  • 1 cup breadcrumbs
  • 1/2 cup milk
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 egg
# indicates possible substitutions
Substitutions
  1. For: 1 can (15 oz) chickpeas, drained and mashed use: Can also use ground beef for a non-vegetarian option
Instructions
  1. For the Stuffed Bell Peppers
  2. Preheat the oven to 375°F (190°C).
  3. In a skillet, sauté chopped onion and garlic in olive oil until softened.
  4. Add mushrooms and cook until they release their moisture.
  5. Stir in mashed chickpeas, cooked rice, tomato sauce, paprika, salt, and pepper. Cook until well combined.
  6. Fill each bell pepper with the mixture.
  7. Place the stuffed peppers in a baking dish and bake for about 30-35 minutes until the peppers are tender.
  8. For the Herb Dumplings
  9. In a bowl, combine breadcrumbs, milk, chopped parsley, dried thyme, salt, and pepper. Let the mixture sit for a few minutes to allow the breadcrumbs to absorb the liquid.
  10. Mix in the egg until well combined.
  11. Form small dumplings and steam them until they are cooked through.
  12. Serve the Vegetarian Stuffed Bell Peppers on a plate with a side of herb dumplings.

Prep time: 45 minutes

Cook time: 35 minutes

Total time: 1 hour, 20 minutes

Serves: 8

Category: Dinner

Cuisine: International

Updated: 1 month ago

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