Cut beef into 3 cm cubes and each bell pepper into 16 pieces. Combine teriyaki baste & glaze, onion powder, ginger, chili powder and pepper sauce; remove one third cup mixture and pour over beef and peppers in large bowl, tossing to coat. Thread beef and peppers alternately on skewers, leaving space between pieces. Cook skewers on grill 13 cm from hot coals 4 minutes on each side (for rare), or to desired doneness, brushing occasionally with remaining baste & glaze mixture. Makes 4 to 6 servings.