Prepare bell peppers, by cutting them lengthwise, top to bottom to make two even halves.
Clean out the seeds, stems and veins without breaking the skin of the peppers.
Set on a sheet pan with cut edges upwards.
Pork, ground chuck, eggs, brown sugar, onion, ketchup, mustard, Worchestershire Sauce, and spices, in a large bowl.
Mix all of the above very well in a large bowl.
After mixed very well
add ½ stack of crushed saltines
Heat oven to 350º
Place nonstick foil on a sheet pan.
Using an ice cream scoop, scoop out large mounds of the meat mixture and place on the sheet pan.
Cook the meat for 30 minutes.
Meanwhile, make up sauce in a small measuring cup
½ cup ketchup
¼ cup packed brown sugar
Using a fork, mix two ingredients together till brown sugar is mostly dissolved.
Take meat mounds out of the oven.
Place a mound inside the bell pepper boats.
The meat mixture should be pliable enough to mold to the pepper.
Brush each pepper meat mound with the sauce; using all the sauce.
Place back in the oven for 25 minutes.
Remove from oven and top with 2 Tablespoons of shredded Monterrey Jack cheese.