Brown the meat and onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up meat into crumbles as it cooks. Add the garlic, jalepeņo, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, (except the buns!), reduce heat to low and simmer for another 5 minutes.
Pepper and Potato Salad
Dice the potatoes into large pieces and place in a pot of water. Bring water to a boil and cook potatoes until tender. Drain and return to hot pot to dry them out. Add pepperoncini, bell peppers and scallions to potatoes. Dress with a splash of pepperoncini juice and the rice wine vinegar. Toss to combine, then drizzle with extra-virgin olive oil to coat the salad evenly and season with salt and pepper.