3 red bell peppers, quartered, seeded, and cut into 1/2-inch-wide strips
3 green bell peppers, quartered, seeded, and cut into 1/2-inch-wide strips
2 medium onions, halved lengthwise and cut lengthwise into 1/2-inch wide strips
2 tablespoons chopped garlic
1/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
FOR SAUSAGES AND BUNS:
12-16 Italian or bratwurst pork sausages, 3 to 4 ounces each
12-16 hotdog buns
Cook peppers and onions:
Cook peppers, onions, and garlic in oil in a large heavy skillet over medium heat, stirring, until vegetables are soft, about 20 minutes. Season with salt and pepper.
Meanwhile, cook sausages and heat buns:
Oven method: Preheat the oven with oven to 400F. Pierce sausages in a few places with a knife or fork and put on a shallow baking sheet. Bake, turning occasionally, until cooked through and browned, about 20 minutes. Spread buns open and bake, cut sides down, on one or two baking sheets, until warmed through, about 3 minutes.
Grill method: Prepare a grill for grilling and lightly oil rack. Pierce sausages in a few places with a knife or fork and grill, turning once, until heated through and browned, 10 to 12 minutes. Spread buns open and grill, cut sides down, until lightly toasted, 1 to 2 minutes.
Serve sausages in hotdog buns smothered with the peppers and onions.
Make ahead: Peppers and onions can be made 1 day ahead. Reheat gently in skillet, uncovered, stirring occasionally, 8 to 10 minutes.