These aren't my mom's stuffed peppers!! They are so's hard to believe they are very low in carbs.

4 Long Italian peppers (also known as Cubano or banana peppers, bell peppers work as well)
2 Italian sausage links, remove casings (can replace with chorizo, bacon or pancetta)
1/2 lb ground beef
1 medium onion, chopped
4 garlic cloves, chopped
8 ounces mushrooms, chopped
1 zucchini, chopped
1 plum tomato, chopped
1 egg
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh rosemary
Crushed red pepper flakes, salt and pepper
3 tablespoons parmesan cheese
3 tablespoons olive oil plus more for drizzling
1/2 cup white wine

  Heat 3 tablespoons of olive oil in a saute pan and add sausage and ground beef. Saute until browned slightly. Add all the vegetables and saute until softened and golden brown. Season with salt and pepper, and pepper flakes. Combine well and remove from heat. Add herbs and set aside to cool.
  In a large bowl lightly beat the egg, add cooled meat mixture. Cut off top of pepper and halve each lengthwise. Salt and pepper each half and stuff with mixture. Drizzle olive oil over and top with grated cheese.
  Place peppers in a lightly greased casserole and pour in the wine around the peppers (not on top).
  Place in a 350*F oven, uncovered for 30-40 minutes, until the peppers are tender.