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1
Roast peppers over gas flame or under broiler, turning, until charred all over.
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2
Place in paper bag, and allow to steam and cool for 20 minutes.
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3
Working over bowl, scrape off blackened skin, and remove cores, seeds and ribs, saving any juices from inside peppers.
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4
Chop peppers coarsely.
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5
In large skillet, heat oil over medium heat.
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6
Add garlic, and cook, stirring often, until soft and just beginning to color, about 3 minutes.
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7
Add roasted peppers and 1 to 2 tablespoons reserved juice.
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8
Reduce heat to low and cover.
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9
Cook, stirring occasionally, 20 minutes.
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10
(If peppers start to dry out, add more reserved juice as needed.)
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11
Add paprika, salt and sugar, and mix well.
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12
Cover, and cook, stirring occasionally, until peppers are very tender, about 15 minutes.
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13
Remove from heat, and cool.
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14
(Roasted peppers can be made ahead.
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15
Cover, and refrigerate up to 3 days or freeze up to 1 month.)
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16
To serve, place roasted peppers on toasted bread rounds, and top with crumbled cheese if desired.
