Baked zucchini with tempeh

Peel and finely chop the onion, garlic, and chili pepper. Wash the bell pepper, remove the seeds, and cut into small cubes. Crumble the tempeh into pieces. Grate the cheese on a fine grater. Cut the zucchinis lengthwise and thoroughly scoop out the insides with the seeds.

Sauté the onion and garlic in a tablespoon of olive oil, then add the yellow bell pepper. Sauté for a while, then add the chili pepper, beans, corn, tempeh, and tomato paste to the pan. Also add the spices and season with salt and pepper. Mix and simmer for a minute over low heat. Add the cheese, stir, and remove from heat.

Turn on the oven and set it to 200°C. Arrange the zucchinis in a baking dish and lightly salt them. Fill the zucchinis with the prepared mixture and bake for 30 minutes. Check with a fork if the zucchini is soft; if not, continue baking until tender. Place aluminum foil over the zucchinis to prevent them from burning on top.