Baked Zucchini with Mexican-style Tempeh

Peel or clean the onion, garlic, and chili pepper and finely chop them. Wash the yellow bell pepper, core it, and cut it into small cubes. Crumble the tempeh into small pieces with your hands. Finely grate the cheese. Halve the zucchini lengthwise and thoroughly scoop out the inside with the seeds using a spoon.

Heat one tablespoon of olive oil in a pan. Sauté the onion and garlic until translucent, then add the yellow bell pepper. Briefly fry, then add the chili pepper, kidney beans, corn, tempeh, and tomato paste to the pan. Season with cumin, oregano, salt, and pepper. Mix everything well and let it simmer for about one minute over low heat. Stir in the grated cheese and remove the pan from the heat.

Preheat the oven to 200°C top/bottom heat. Place the hollowed-out zucchini in a baking dish and lightly salt them. Generously fill the zucchini with the prepared tempeh mixture. Bake in the oven for about 30 minutes. Check with a fork if the zucchini are soft; if not, continue baking for a few more minutes. If the filling gets too dark, cover the dish with aluminum foil.