Preheat the oven to 375°F and line a medium baking sheet with parchment paper.

In a large skillet over medium-high heat, add the ground beef, diced onion, red bell pepper, yellow bell pepper, green bell pepper, cumin, onion powder, and garlic powder. Cook for 7 to 10 minutes, breaking up the meat as it cooks, until the beef is browned and the vegetables are tender.

Drain any excess grease from the skillet. Stir in the oats until evenly combined.

Add the red enchilada sauce and brown sugar. Stir well and bring the mixture to a gentle boil. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until thickened.

Slice the slider buns in half horizontally, keeping them connected if possible. Place the bottom half on the prepared baking sheet.

Spread the beef mixture evenly over the bottom buns.

Lay 6 slices of pepper jack cheese over the meat mixture.

Place the tops of the buns back on. Cut the remaining 2 slices of pepper jack cheese into thin strips and sprinkle them over the tops of the buns.

Sprinkle the chopped scallions over the cheese. If desired, add a light sprinkle of paprika.

Bake for 3 to 5 minutes, or until the cheese is melted and the sliders are heated through.

Separate the sliders, serve warm, and enjoy.