Melt the bacon grease over medium heat and cook onions, red pepper, garlic and seasonings for four to five minutes. Remove from the heat.
Place two cups of black-eyed peas with eggs into a food processor, and puree until smooth.
Remove from processor and place processed peas in a mixing bowl. n a separate bowl. Add vegetables, bread crumbs and remaining cup of whole peas, stirring gently. Firmly form the mixture into one-ounce cakes and refrigerate for one hour.
Preheat oven to 300 degrees.
In a large nonstick sauté pan, heat one to two tablespoons of olive oil over medium-high heat. Gently place the cakes into hot pan, and brown on both sides. Add more oil as needed.
Once all cakes are brown, place on a lightly oiled baking sheet, and bake 10 minutes.
Top each black-eyed pea cake with a small dollop of sour cream and a few pieces of diced roasted peppers.