Vegetarian Stuffed Peppers

Cook Onions and Garlic: Heat oil in a medium skillet over medium-high heat. Set aside 1 tablespoon red onion for garnish. Add onion, garlic and salt to the skillet and cook, stirring often until the onion is softened, about 4 minutes. Add in Italian seasoning and fennel seeds. Remove from the heat and scrape into a bowl.
Par-Cook Peppers: Meanwhile, cut off pepper tops and remove the seed core. Set peppers in a casserole dish and add 100ml water. Cover with a layer of parchment and then a layer of plastic wrap. Microwave until just beginning to soften, 6 to 7 minutes. Drain liquid and set peppers cut side up in the casserole dish.
Make Filling: Add rice, beans, tomato sauce, tomatoes, olives and basil to onion mixture and stir to combine. Add ½ of the cheese and stir to combine. Spoon filling into the peppers, dividing evenly. Top with the remaining cheese.
Cook Stuffed Peppers: Microwave uncovered until the cheese is melted and the filling is heated through, 3 to 4 minutes. Serve warm with reserved red onion and chopped basil if desired.