In 12" skillet over medium heat, heat 1 tbsp. 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, 1/4 tsp. Salt and black pepper;using hands or wooden spoon, blend well.Shape mixture into 1 1/4" balls.Using slotted spoon, remove vegetables from skillet to bowl; keep warm.To skillet, add remaining 2 tbsp. 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 1/2 tsp. Salt.Cook about 1 minute longer, stirring until well mixed and heated through.Makes 4 servings.