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1
Cut tops off peppers, then cut lengthwise into sections along creases.
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2
Remove seeds and membranes.
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3
Slice sections crosswise.
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4
Heat oil in a large heavy skillet over medium heat and add onion.
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5
Cook, stirring, until tender, about 5 minutes.
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6
Add garlic and stir until fragrant, about 30 seconds.
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7
Add sweet peppers and, if using, chiles.
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8
Cook, stirring often, until peppers have softened slightly, about 5 minutes.
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9
Add salt to taste and continue to cook for another 5 minutes, until peppers are tender.
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10
Add tomatoes, sugar, basil sprig and black pepper.
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11
Bring to a simmer and cook, stirring from time to time, until tomatoes have softened and cooked down, 5 to 10 minutes.
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12
Cover skillet, reduce heat and simmer for another 10 minutes, stirring occasionally, until mixture is thick and fragrant.
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13
Stir in slivered basil.
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14
Taste and adjust seasonings.
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15
Keep warm.
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16
Make Parmesan crisps: Heat oven to 350 degrees.
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17
Line 1 or 2 baking sheets with silicon mats or parchment.
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18
Spoon heaped tablespoons (about 1/2 ounce) grated Parmesan onto silicon mat or parchment, then use a spoon to flatten rounds until they are about 4 to 4 1/2 inches in diameter and very thin.
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19
They should be about 2 inches apart.
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20
Bake 9 to 10 minutes, switching pans front to back, until the cheese is brown and lacy.
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21
Remove from heat and allow the rounds to cool.
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22
Once cooled, they should be crisp all the way through.
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23
Spoon rice into bowls.
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24
Top with peppers.
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25
Garnish with torn leaves of fresh basil and a Parmesan crisp.
