- 2 tablespoons olive oil
- 1/2 cup onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- In a medium skillet coated with Olive oil, saute al fresco chicken sausage, onions, peppers, and garlic.
- Add remaining ingredients and stir well.
- Cook on low 20 minutes. Serve with a dollop of sour cream (optional)