chicken pot pie stuffed peppers (high protein!)

0 Preheat oven to 400°F. Slice the tops off [wprm-ingredient text="4 large bell peppers" uid="1"] and remove the seeds and ribs. Stand them in a baking dish, trimming the bottoms slightly if they wobble.
1 In a blender, combine [wprm-ingredient text="12 oz whole milk cottage cheese" uid="2"], [wprm-ingredient text="2 cloves garlic" uid="3"], [wprm-ingredient text="½ tsp bouillon base" uid="4"], [wprm-ingredient text="½ tsp dried thyme" uid="5"], [wprm-ingredient text="½ tsp dried parsley" uid="6"], [wprm-ingredient text="¼ tsp onion powder" uid="7"], [wprm-ingredient text="¼ tsp salt" uid="8"], and [wprm-ingredient text="¼ tsp black pepper" uid="9"]. Blend on low just until it comes together. Do not liquefy it. Some curds are fine and the mixture will be very thick.
2 In a bowl, stir the sauce together with [wprm-ingredient text="1-1/2 cups cooked chicken" uid="10"], [wprm-ingredient text="1 can chickpeas" uid="11"], [wprm-ingredient text="1 cup peas and carrots" uid="12"], and [wprm-ingredient text="½ cup corn" uid="13"] until everything is coated.
3 Spoon the filling into the peppers, mounding slightly. Bake 30–35 minutes, until the filling is bubbling and set at the edges and a knife slides into the pepper wall with a little resistance. You may have extra filling depending on pepper size. Bake it in a greased ramekin alongside.
4 For the phyllo: lay one sheet of [wprm-ingredient text="phyllo dough" uid="15"] flat, brush lightly with [wprm-ingredient text="melted butter" uid="16"], lay the second sheet on top, and brush again. Cut the stack into 4 squares. Loosely scrunch each square into a ruffled cloud about the size of a pepper opening. Set on a parchment-lined sheet pan and bake 8–10 minutes until deep golden. Watch closely, they go fast.
5 Rest the peppers 5 minutes, then set a phyllo cloud on each one right before serving.