Preheat grill to 350° to 400° (medium-high) heat. Quarter bell peppers; lightly coat with cooking spray. Grill peppers, covered with grill lid, 5 minutes on each side or until tender; arrange, cut sides up, on a serving platter. Whisk together olive oil, balsamic vinegar, and brown sugar; drizzle over peppers. Sprinkle with goat cheese, basil leaves, and salt and freshly ground pepper to taste.