In 30 cm skillet over medium heat,heat 1 tablespoon. olive oil;add red, green and yellow peppers and onion;cook about 10 minutes,stirring occasionally until tender.Meanwhile,in large bowl,combine Butcher's Blend,egg,bread crumbs,parsley,fennel seeds, quarter tsp. salt and black pepper;using hands or wooden spoon,blend well.Shape mixture into 3 cm balls.Using slotted spoon,remove vegetables from skillet to bowl; keep warm.To skillet,add remaining 2 tablespoon.oil;heat over medium-high heat.Add meatballs;cook about 15 minutes,turning frequently until well browned on all sides and cooked through.Return peppers to skillet, along with olives and remaining half tsp. salt.Cook about 1 minute longer,stirring until well mixed and heated through.Makes 4 servings.