Preheat oven to 350 degrees F. and in a large pan, bring some salted water to a boil. Drop the beans into the water and cook them until they just start to become tender. It'll only take a minute or two.

Transfer the beans to a bowl filled with ice water, cool them one minute and then drain them and set them aside.

In a large skillet over medium-high heat, cook pancetta until crispy. Remove from pan to a plate lined with a paper towel. Reserve the drippings.

Add the mushrooms and peppers to the skillet and cook them until they become slightly soft. Remove them from the skillet and set them aside. Cover them to keep them warm.

To the same skillet add wine and shallots. Bring to a boil and boil for 4-5 minutes or until almost all of the wine evaporates. Reduce heat and add in cream and simmer until slightly reduced. Mix in Dijon mustard, basil and dill. Add the peppers and mushrooms.

Scoop green beans into a 3-quart baking dish. Pour mushroom mixture over the top. Sprinkle with French onions and pancetta.

Bake for about 15 minutes, or until heated through.