In a medium saucepan cook red pepper, green pepper, and green onion in hot oil over medium heat about 5 minutes or until crisp-tender, stirring frequently; set aside.

In a large mixing bowl stir together flour, cornmeal, baking powder, and salt. In another bowl beat eggs slightly with a whisk or fork. Beat in yogurt, milk, and melted butter. Add egg mixture to flour mixture all at once. Stir just until combined but still slightly lumpy. Gently fold in pepper mixture.

Pour 1 to 1-1/4 cups of batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open during baking. Bake according to manufacturer's directions. When waffle is done, use a fork to lift it off the grid. Keep warm. Repeat with remaining batter. (If the cornmeal batter thickens on standing, you may need to thin it with a little milk.) To serve, top with melted jalapeno jelly and shredded cheddar cheese, if desired. Makes 4 (8-inch) waffles (8 servings).