1. Slice the peppers in half length-wise through the stem, leaving the stem on. Remove the ribs and seeds, rinse well. Set aside.
2. Heat the oil in a saute pan; add onions and garlic; saute until translucent. Add the zucchini, carrots, spinach, beans, salt, pepper and Italian seasonings; cook until carrots are softened.
3. Place the rice in a large bowl, add the cooked vegetables along with the egg, Romano cheese and fresh basil. Mix well.
4. Place 1 cup sauce in a baking dish large enough to hold the peppers. Stuff each pepper half with rice mixture; place stuffing side up in baking dish. Pour remaining cup sauce over top; cover and bake in a preheated 350 degree oven for about 40 minutes, or until peppers are cooked through and tender. Remove the cover, sprinkle with mozzarella; return pan to oven to allow the cheese to melt. Let sit for 10 minutes before serving.
Per Serving: 483 Calories (48.3% from fat); 27g Fat (9g Sat, 14g Mono, 2g Poly); 20g Protein; 45g Carbohydrate; 9g Dietary Fiber; 93mg Cholesterol; 1457mg Sodium. Food Exchanges: 1 Grain (Starch); 2 Lean Meat; 4 Vegetable; 4 Fat.