My first year of grad school was spent living with a vegetarian and a former Chinese chef who was decidedly not vegetarian. The chef and I would trade off cooking certain nights, usually Sunday. he teaching me Chinese, me teaching him cheap American. We included the vegetarian on occasion.
When I made him sausage, peppers, and onions he gobbled his portion, my lunch portion and wanted me to show him again, then he ate all of that. I think he made it for himself each night for the whole week.
There is nothing wrong with Sausage, onions, and peppers.
We eat a lot of Japanese food in our house, and one of our dinners is yakisoba, fried noodles with vegetables and optional meat. We found that kielbasa works nicely. (We like double-smoked.)