Preheat the oven to 350°F. Spray a 9x13 baking dish with cooking spray and place it in the oven while preheating.

Cook rice as directed on package; remove from heat and cover until ready to serve.

In a medium bowl, mix together the ground beef, egg, and bread crumbs using your hands. Form the meat into golf ball sized meatballs and place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.

Bake for 15 minutes, then turn them over and continue baking about 5 more minutes or until somewhat crispy on the outside.

Prepare the sauce by draining pineapple and reserving the juice. Set pineapple aside, separately.

Chop pepper into 1-inch pieces and set aside as well.

Add 1/2 cup reserved pineapple juice to a large skillet, then add water, vinegar, soy sauce, brown sugar, and cornstarch; stir until smooth.

Cook over medium heat until thick, stirring constantly. Add the pineapple, meatballs, and chopped green pepper.

Simmer, uncovered, for 20 minutes or until heated through.

While simmering, steam the peas in a small amount of water on the stove.

Serve meatballs and peas over rice.