Preheat oven to 325 degrees. Using kitchen rubber gloves, cut tops off peppers and remove seeds and membranes. Rinse and allow to drain well.
In a skillet, over medium high heat, brown sausage and break into small pieces. Allow to cool to lukewarm. Add breadcrumbs, 1/2 can of soup (undiluted), and 1/2 cup cheddar cheese to sausage and mix well to blend.
Stuff sausage mixture into cleaned peppers, cutting peppers in half crosswise if they're too long and you can't reach bottom of pepper.
In a deep skillet, place remainder 1/2 can of soup and the other full can. Rinse each can full with water and whisk until smooth. Place stuffed pepper in skillet and bake in preheated oven, uncovered. Bake about 1 1/2 hours. Turn oven off and let peppers remain in oven for 1-2 hours.*
When ready to serve, turn oven to 350 degrees and let bake another 45 minutes until hot and bubbly. Remove from oven and sprinkle with remaining 1 cup cheddar cheese. Makes 4 to 6 servings. Enjoy!
*Note: If time doesn't permit to do this, just cook peppers 1/2 hour longer at full heat.