Brown Rice Bowls With Stewed Peppers

sweet peppers, preferably a combination of red, yellow and orange (about 3 large)

extra-virgin olive oil

small red onion, chopped

plump garlic cloves, minced

Anaheim chile pepper, seeded and cut in 1-inch strips, or 1 or 2 serrano or jalapeño peppers, minced (optional)

Salt and black pepper

tomatoes, grated, or peeled, seeded and chopped (1 cup)

sugar

basil sprig, plus 1 tablespoon slivered basil, and additional leaves for garnish

Parmesan, finely grated (about 1/2 cup)

cooked brown rice