Cut onion to medium thickness in circles and peppers into ½ in. wide strips.

Heat onion in a large skillet until it begins to soften. Cut sausage into bite size  (Pieces, cutting on the diagonal is a nice look) and brown on medium heat with the onion. Stir and sauté for 5 minutes. Add peppers, stock and cover. Adjust Flame to low. Stir every 5 minutes until peppers soften and wilt. Uncover and cook over medium heat until stock evaporates. Serve over pasta, rice, orzo, cous cous.

Source: Aunt Rachel