Couscous Stuffed Peppers

4 large bell peppers
1/2 lb. lean ground beef
1/2 C. finely chopped onion
1 clove garlic, pressed or finely minced
15 oz. can tomato sauce
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. cayenne pepper
2/3 C. uncooked couscous
1/2 C. water
pine nuts, if desired
fresh chopped cilantro, if desired

Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers; set aside.
In 10 in. skillet, cook beef, onion, and garlic over medium heat about 5 min., stirring occasionally, until beef is browned; drain. Stir in tomato sauce, cumin, salt, cinnamon, and red pepper. Stir in couscous. Divide mixture evenly among peppers.
Add water to 5-6 qt. slow cooker. Stand peppers upright in cooker.
Cover and cook on low 5-7 hrs. Sprinkle with pine nuts and cilantro before serving, if desired.