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.
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|Serving Size: 1 Serving (396g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 354 (51%)|
|Amt Per Serving||% DV|
|Total Fat 39.3g||52 %|
|Saturated Fat 15.8g||79 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 96.8mg||30 %|
|Sodium 1245.9mg||43 %|
|Potassium 704.9mg||19 %|
|Total Carbohydrate 52.5g||15 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 45g|
|Protein 33.1g||47 %|
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Calories per serving: 695
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