Sausage Stuffed Anaheim Chiles

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Filling:

1 tablespoon ground fennel

1 tablespoon fennel seeds

1 teaspoon freshly ground black pepper

3 cloves garlic, minced

2 whole Calabrian chiles, minced

1 pound ground pork

1/4 cup grated Parmigiano-Reggiano, plus more for serving

1/4 cup grated Pecorino-Romano

1/4 cup whole milk ricotta

1 large egg

2 teaspoons kosher salt, plus more for sprinkling

4 Anaheim peppers, stems removed, sliced in half lengthwise and ribs and seeds removed

2 cups tomato sauce

2 tablespoons extra-virgin olive oil

Topping:

1/2 cup olive oil

2 cloves garlic, minced

1 cup fresh basil leaves, chopped

1 tablespoon Calabrian chiles, minced

Pinch kosher salt