Prepare the Sun-Dried Tomato Pesto: Combine sun-dried tomatoes, basil leaves, garlic, almonds, parmesan cheese, black peppercorns, and salt in a blender.

Add olive oil gradually while blending until a coarse paste forms. If sun-dried tomatoes are too firm, soak them in warm water for 15 minutes before blending.

Roast the Peppers: Heat olive oil in a pan over medium heat. Add mixed bell peppers, black olives, and pickled jalapenos.

Increase heat to high and pan-fry for 2-3 minutes. Stir in the sun-dried tomato pesto and turn off the heat.

Prepare the Waffle Batter: Preheat the waffle iron.

In a large bowl, beat eggs until fluffy. Add milk, sunflower oil, sugar, baking powder, black pepper, oregano, and salt. Beat until smooth.

Add whole wheat flour and stir until well combined and smooth, without lumps.

Cook the Waffles: Grease the waffle iron with oil.

Pour the batter onto the hot waffle iron.

Cook until golden brown.

Assemble and Serve: Place the waffles on a plate and top with the roasted pepper mixture.

Serve immediately.