This made enough for 4 hungry people. It was hard to stop eating it. I was thinking of stirring green peas into it, but not sure, so served them on the side.

Sausage and Pepper Paella

2 links hot and/or sweet Italian sausage (about 6 ounces total)
1/2 red bell pepper, cut into 1/2-inch-wide strips
1/2 green bell pepper, cut into 1/2-inch-wide strips
1 small onion, cut into 1/2-inch wedges
1/2 tablespoon olive oil
3/4 cup Arborio or other medium-grain rice or converted rice
1/2 cup dry white wine (I used merlot)
1 cup drained canned tomatoes, chopped, coarse
1 1/2 cups water
Salt and pepper to taste

Preheat oven to 400°F. Squeeze sausage meat from casings into a 10-inch heavy ovenproof skillet (I used a le Creuset Dutch oven without the lid) and add bell peppers, onion, and oil. Cook mixture over moderately high heat, breaking up sausage with a fork and stirring occasionally, 5 minutes, or until vegetables begin to brown. Add rice and sauté, stirring, 1 minute. Stir in wine, tomatoes, and water and bring to a boil, stirring to loosen brown bits. Transfer skillet to oven and bake, uncovered, 25 minutes, or until most of the liquid is absorbed. Season with salt and pepper.