Sausage with Peppers, Onions, and Rice

This favorite rice dish that I make fairly often needs no other seasoning as the sausages are well-seasoned already. It takes only 20 minutes to the table.
We like chicken sausages we buy at Sam’s or Costco, or Amy’s brand, any flavor you like. They average about 110 calories per sausage. I think this would also be good with Italian Sausages or Bratwurst.
To make this dish simpler, as well as any other weeknight dishes, prepare your peppers when you bring them home by seeding and cutting in half and storing is a plastic bag in the fridge or freezer. You may also want to store your onion, peeled, the same way.
This reduces the time needed to prep vegetables right before the meal to just cutting to the right size for your recipe. At the end of the week, grill, stir fry or roast any leftover vegetables before going to the market to buy more. I have also found that  home-frozen peppers work just as well and stir fry up just like fresh ones.
Sausage with Peppers, Onions, and Rice

1 cup Rice -- we like Uncle Ben's instant long grain brown rice or white rice
1 teaspoon Chicken Base or Bouillon
6 each Chicken Sausages -- fully cooked
2 each Red and Green Bell Pepper
1 each Onion
1-2 tablespoons Olive Oil
Serves 4.
• Prepare rice according to package directions, adding chicken base or bouillon. Set aside.
• Meanwhile, cut peppers into 1-1/2" squares, chunk onion into similar size pieces, cut sausages to 1-1 1/2" lengths.
• Preheat wok or chef's pan with 1-2 tablespoon olive oil.
• Stir fry vegetables and sausages 8-10 minutes.
• Stir in rice and serve.
Per Serving: 177 Calories; 7g Fat (34.9% calories from fat); 3g Protein; 27g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 141mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 1 1/2 Fat.

Add a little browned hamburger and canned tomatoes or tomato juice to any leftovers and have Pepper Soup.