Preheat oven to 350 degrees F.
Slice the tops off your peppers and remove the cores. Reserve the tops.
Place your peppers in a baking dish that fits the peppers snuggly.
Pour 2 of the 3 cans of tomato sauce into the bottom of the pot so your peppers have a nice little pool to swim in during baking.
Pop out the middles of your pepper tops and chop them
Put your veggies in a pan with the olive oil and sauté until they are nice and soft.
Put your cooked veggies into a large mixing bowl and set aside.
Using the same pan you cooked your veggies in, cook your turkey in the 1/2 cup of broth.
Add your spices.
In the last 3-5 minutes of cooking, return your veggies to the pan. Mix well.
Turn off heat under pan and add couscous and your remaining tomato sauce to pan. Stir well.
Fill your peppers with the meat mixture.
Cover tightly with aluminum foil.
Bake for approximately one hour, or until the peppers are very soft.
Cool and serve with a little sauce poured over the top.