Baked zucchini stuffed with tempeh

Clean the red onion, garlic, and chili pepper, then chop them finely. Wash the bell pepper, remove its core, and dice it finely. Crumble the tempeh into smaller pieces. Grate the cheese finely. Cut the zucchinis in half lengthwise and thoroughly scoop out their seedy insides with a spoon.

Heat the olive oil in a pan, then sauté the onion and garlic until translucent. Add the diced bell pepper and fry for a few minutes. Then stir in the chili, rinsed red beans, corn, crumbled tempeh, and tomato paste. Season with cumin, oregano, salt, and pepper. Simmer on low heat for about a minute, then stir in half of the grated cheese and remove from heat.

Preheat the oven to 200°C. Place the zucchini boats in an ovenproof dish and lightly salt them. Fill the zucchinis with the prepared mixture, sprinkle with the remaining cheese, and bake for about 30 minutes. Check with a fork if the zucchini is tender; if necessary, bake longer. If the top browns too quickly, cover it with aluminum foil.