Sausage, Peppers and Onions

I started making this recipe as a cure for a craving i was having while pregnant. I still make it to this day. I will serve it over white rice sometimes to help "sop" up the grease from the dish. The dish doesn't need the addition of oil to cook the sausage and onions in because they give off their own juices as they start to cook down.

• Ready In: 20 mins
• Serves: 3

Ingredients

• 16  ounces smoked sausage or 16  ounces  beef smoked sausage, cut into cubes (i use Hillshire Farms)
• 1  large sweet onion, chopped
• 1  green bell pepper, chopped
• 1  red bell pepper, chopped
• 8  ounces mushrooms, chopped
•  salt & freshly ground black pepper
•  butter (optional)

Directions

1. In a skillet over medium-high heat, add onions, mushrooms and sausage.
2. Season with salt and pepper, to taste.
3. Saute until the onions are tender, but still firm.
4. Add peppers and continue cooking until peppers are soft, but not mushy.
5. Serve with a little butter mixed in if desired to add a little more richness to the dish.