Wearing gloves, carefully cut a small opening on top of the pepper; remove the seeds and pulp, keeping the stem on.

In a large bowl, combine the fully cooked chorizo sausage, red peppers, bread crumbs and cheddar cheese sauce. Stuff each pepper with 2-3 tablespoons of filling. Bake at 375°F for 8-10 minutes or until internal temperature of filling reaches 165°F. Serve with additional cheese sauce. You can add more heat using Jalapeño or nacho cheese sauce.