Preheat broiler and position rack at the top of the oven.

Spread peppers, tomato, onion, and garlic on a large baking sheet.

Broil until golden brown, about 15 minutes. Stir occasionally.

Combine broiled vegetables with rice and 2 cups broth in a large Dutch oven and place over medium-high heat.

Cover and bring to a boil.

Stir frequently and continue cooking uncovered. As the broth evaporates, add more in 1-cup increments.

Cook until the rice is tender and most of the broth is absorbed, about 35 minutes.

Stir well and add fresh basil, black pepper, to taste, and Parmesan cheese.

Allow to stand for a few minutes and serve.