Preheat oven to 350 degrees F.
Pour the crushed tomatoes into a greased 9×13 baking dish and set aside
Steam onion, bell pepper, and garlic with a small amount of water until soft. May saute in oil if you prefer.
Stir in the paprika, thyme, cayenne, and nutritional yeast flakes.
Add in the cooked black-eyed peas and cook about 10 minutes until heated through and flavors are blended. Set mixture aside
Bring a large pot of water to boil. Place each collard leaf one at a time, on a flat work surface, stem side up. Using a sharp knife, remove as much of the thick central rib as you can without cutting through each leaf.
Submerge 2-3 collard leaves at a time in the boiling water for about 3 minutes. Remove from boiling water with a slotted spoon, place in colander and rinse with cold water. Repeat with remaining leaves.
On a flat work surface, place a collard leaf with its stem end nearest you. Place about 3 Tablespoons of rice mixture on the leaf. Fold the sides of the leaf over the middle and then roll the the stem over the filling. Continue rolling tightly tucking in the sides. Place on top of tomatoes in the baking dish. Repeat with remaining leaves and filling.
Cover baking dish tightly and bake 50-60 minutes until the rolls are tender. Serve hot.