In a large heavy skillet heat olive oil; add onion and cook 10 minutes. Add bell peppers, continue to cook another 10 minutes, or until peppers are tender. Remove from skillet; set aside. To the same skillet, add next 5 ingredients and cook until beef is crumbled and browned; drain. Add black-eyed peas and tomatoes; stir well. Sprinkle cheese on top. In a medium bowl combine corn bread mix and buttermilk; spoon over cheese layer. Bake in a 375- degree oven for 45 minutes or until corn bread topping is golden brown.