Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with olive oil.

If using dried black-eyed peas, cook them in lightly salted water until tender, about 20-30 minutes. For canned, drain and rinse.

Chop the onions, bell peppers, and tomatoes into bite-sized pieces.

In a mixing bowl, combine the black-eyed peas, chopped vegetables, garlic powder, paprika, salt, pepper, and cheddar cheese. Mix well.

Spread the mixture evenly in the greased baking dish.

In another bowl, mix breadcrumbs with olive oil until moistened. Sprinkle over the casserole.

Bake for 30-35 minutes until the top is golden brown and edges are bubbling.

Let the casserole cool for 10 minutes before serving.