Cut the peppers lengthwise and remove the seeds and ribs.
Slice the pepper halves into 1 inch strips, and then in half across.
Slice the sausages into ⅓ inch rounds.
In a large heavy skillet,heat the olive oil.
Sauté the peppers for 5 - 10 minutes in medium high heat.
Using a slotted spoon, transfer the peppers to a plate.
In the same oil, add the onion and cook in medium high until translucent (about 7 minutes).
Transfer the onion to the plate with the peppers.
Add the sausage to the skillet and cook for about 5 minutes (until browned) stirring occasionally.
Return the peppers and onions to the skillet, increase the heat to high add the wine stir to deglaze the skillet and cook for 5-10 minutes until the wine is evaporated.
Add the remaining ingredients, bring to boil, and then reduce the heat to a simmer and let cook for about 20 minutes stirring occasionally.