- Portion size 8 servings
In nonstick skillet, heat oil over medium heat; cook shallots and fennel seeds, stirring often, for 5 minutes or until very soft.
Add vinegar; cook, stirring, for 30 seconds. Add red, yellow and green peppers; cook for 5 minutes over medium-high heat or until tender-crisp and lightly browned.
Stir in green beans, garlic, stock, tomato juice, Worcestershire sauce, salt and pepper; cover and cook, stirring occasionally, for 7 minutes. Uncover and boil for 1 minute or until liquid is evaporated.