• Dice bell peppers and chop mushrooms. Set aside.
• Preheat oven to 350°F.
• In a small dish, combine 3 tbsp olive oil, 1 tbsp soy sauce and 1 tbsp teriyaki sauce. Pour mixture into the bottom of a 13 X 9 inch oven safe casserole dish.
• In a large bowl, use your hands and gently mix together ground beef, egg, breadcrumbs, 2 tbsp soy sauce, 1 tbsp teriyaki sauce, sesame oil, garlic powder, salt and ⅔ sliced scallions (reserve some for garnish). Do not overmix or meatballs will be tough when cooked.
• Use a scoop to form evenly sized meatballs. Roll them in your hands and place meatballs in the baking dish, spacing them out evenly.
• Place chopped mushrooms in baking dish.
• Add diced bell peppers to baking dish.
• Top with freshly ground black pepper.
• Bake for 30 minutes in preheated oven.

Make Rice:

• While meatballs are in the oven, prepare rice.
• Place 2 tbsp soy sauce and 1 tsp sesame oil in a 2 cup measuring cup. Add salt if using low sodium soy sauce.
• Fill the measuring cup with water until you have a total 2 cups of liquid.
• In a medium sauce pan bring liquid to a boil.
• Add 1 cup rice and stir to combine.
• Cover sauce pan and reduce heat to low.
• Simmer rice, covered for 25-30 minutes, or until rice has absorbed all the liquid in the pan.
• Fluff rice with a fork.
• Remove meatballs from the oven. Baste generously with Teriyaki sauce. Return meatballs to the oven for an additional 5-10 minutes to ensure meatballs are completely cooked through.
• Remove meatballs and veggies and top with sesame seeds and reserved sliced green onions.
• Serve meatballs along with roasted veggies over a bed of cooked rice.