1. Cut thin slice from stem end of each bell pepper to remove
top of pepper.
Remove seeds and membranes; rinse peppers.
2. In a 10 inch skillet, cook beef, onion and garlic over medium
high heat about 5 minutes, stirring occasionally until beef is
brown; drain. Stir in tomato sauce, cumin, salt, cinnamon and
cayenne pepper. Stir in couscous. Divide beef mixture evenly
3. Pour water into 4 1/2 to 6 quart crockpot; stand peppers
upright in crockpot.
Cover and cook on LOW 5 to 7 hours or until peppers are tender.