In a skillet, cook 1/2 pound crumbled Italian sausage in 3 tablespoons extra-virgin olive oil over medium-high heat for 5 minutes; transfer to a bowl. Add 2 chopped bell peppers, 1 chopped onion and 1 finely chopped clove garlic to the skillet and season with hot pepper sauce, salt and black pepper; cook until softened. Stir in the sausage, 2 tablespoons chicken broth and 1 chopped scallion and cook for 5 minutes. Toss with 2 1/2 cups cooked brown rice and chopped parsley.
