Mushroom-stuffed peppers, bean salsa and cous cous

Slight adaptation on a hairy dieter's recipe. And no giving me stick about using chorizo.  I know it's got fat in it but the flavour you get can't be replicated. Also I don't add any oil when frying the mushrooms, I just use the little oil that comes out of the chorizo.

Ingredients:
Stuffed peppers:
2 peppers halved and deseeded but leave the stalk intact
1/2 chorizo ring diced
8-10 mushrooms chopped small
2 garlic cloves crushed
1tsp dried oregano
1tsp chilli powder
1tsp paprika
1tsp cumin
1/2 tsp black pepper
1 slice brown bread  crumbled
2tbsp tomato purée
1/4 block feta crumbled

Bean salsa:
1/4 can mixed beans drained
1/4 can sweet corn drained
Small handful fresh coriander chopped
6 splashes lime juice

Cous cous:
1/2 cup cous cous
1 cup boiling water
Mexican spice mix

Method:
1. Preheat oven to 200*C
2. Fry the chorizo in a frying pan on a low heat till it releases it's oils.
3. Add the mushrooms and bread, turn up the heat and fry until dark and all the moisture has evaporated
4. Add the other ingredients stir together and stir together
5. Spoon the stuffing into the pepper halves put on a baking tray and bake for 30 mins
6. In the meantime combine the ingredients for the salsa and stir together
7. Add the spice mix to the cous cous, pour over the boiling water and cover with cling film for 10-15 mins until the liquid is fully absorbed. Then fluff it up with a fork
8. Serve