A tray of toasted bread rounds topped with colorful roasted peppers makes an attractive finger food. The crumbled blue cheese adds a tangy flavor. Roast peppers over a gas flame, or under broiler, turning, until charred all over. Place in paper bag and allow to steam and cool for 20 minutes. Scrape off blackened skin and remove and discard cores, seeds and ribs. Drain peppers, saving juice. Chop peppers coarsely. In large skillet, heat oil over medium heat. Add garlic and cook, stirring often, until soft and just beginning to color, about 5 minutes. Add roasted peppers and 1 to 2 tablespoons reserved juice from drained peppers. Reduce heat to low, cover and cook, stirring occasionally, for 20 minutes. (If peppers start to dry out, add more reserved juice as needed.) Add paprika, salt and sugar and mix well. Cover and cook, stirring occasionally, until peppers are very tender, about 15 minutes. Remove from heat and cool. To serve, place roasted peppers on toasted bread rounds and top with crumbled cheese if desired. PER SERVING: 23 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 3G CARB.; 0 CHOL.; 59MG SOD.; 0 FIBER. By Kathleen on Mar 10, 1999. Recipe by: Vegetarian Times Magazine, December 1997, page 46