Baked zucchini with tempeh

Peel and finely chop the onion, garlic, and chilli 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 inside with the seeds.

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

Turn on the oven and set it to 200°C. Arrange the zucchinis in a baking dish and salt them gently. Fill the zucchinis with the prepared mixture and bake for 30 minutes. Test with a fork to see if the zucchini is soft; if not, continue baking until tender. Place foil over the zucchinis so they do not burn from the top.