In a saute pan heat oil over medium heat and cook onions, garlic, cinnamon and red pepper flakes for 3 minutes until just soft. Add carrots and a dash of salt and cover. Cook for 3 more minutes. Add tomatoes and heat through. Stir in tofu (or ground turkey), soy sauce, dill, lemon juice, couscous and water and cook on medium low for 2 minutes or so. Take off the heat and cover and allow to sit 5 minutes. Add dried fruit and salt and pepper to taste. Set aside
Preheat your over to 375 degrees. Cut the peppers in half making sure to cut through the stem. Remove the seeds but leave the stems (they will keep your peppers together. Fill each half with 1/2 cup of the filling and place in a baking dish. Pour wine in the bottom of the baking dish and cover with aluminum foil. Bake for 45 minutes or until the peppers are soft but not falling apart. Serve alone or topped with tomato sauce.