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April 19, 2011

Working at the gym part-time provides me with the opportunity to meet and talk to people I normally wouldn’t.  I meet fancy stay-at-home moms, guys that are into dropping weights on the floor with a loud thud, professional basketball and football players and fellow health nuts.  Some time ago I met a physician who was asking me about my quest for a masters in public health (MPH), and what resources I used when researching children’s health.  He insisted I check out KidsHealth.

The site owned by Nemours, a non-profit children’s health organization.  The website provides easy to understand information for parents, teens and kids.  Parents will find information on  infections, emotions and behavior, growth and development, nutrition and fitness, recipes, pregnancy and newborns, positive parenting, first aid and safety, and many more.  Kids can find information on injuries, illness, food, recipes, movies and even games.  Teens can find info. on school, jobs, drugs, alcohol, recipes and more.

This is a great reference point when it comes to preparing foods for specific health reasons/issues.  In terms of healthy eating, there are recipes for kids with: cystic fibrosis, diabetes, lactose intolerance, celiac disease and recipes for vegetarians and breastfeeding women.

Here is a recipe from the website for Vegetarian Stuffed Peppers geared towards individuals who need to avoid gluten, such as those diagnosed with celiac disease:

This light vegetarian, gluten-free dish can be served with steamed veggies, a salad, or baked potato.

Prep time: 40 minutes


  • 3 bell peppers
  • 15-oz. can black beans, drained and rinsed
  • 1 c. corn
  • 1 c. cooked rice
  • ½ c. onions, finely chopped
  • 1½ tsp. cumin
  • 1 oz. light cheddar cheese, grated
  • 1 oz. jalapeño Jack cheese, grated
  • 2 cloves garlic, minced
  • 1 tsp. cilantro
  • ¼ c. water
  • nonstick cooking spray


  1. Preheat oven to 350° F (176° C). Spray 9″x 13″ pan with nonstick cooking spray.
  2. Cut peppers in half lengthwise and remove seeds.
  3. In a large bowl, combine remaining ingredients except cheese.
  4. Fill each pepper half with bean mixture and place in pan.
  5. Pour ¼ cup water into the pan around the peppers.
  6. Cover with aluminum foil and bake for 30 minutes.
  7. Remove foil and sprinkle each half with cheese. Bake uncovered for 5 minutes or until cheese is melted.

Serves: 6

Serving size: ½ pepper

Nutritional analysis (per serving):
165 calories
8 g protein
4 g fat
2 g sat. fat
29 g carbohydrate
4 g fiber
8 mg cholesterol
351 mg sodium
107 mg calcium
1.3 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions:
Any color of peppers will work well in this recipe. If you would like to add meat, consider adding 1/2 c. ground beef or turkey to the bean mixture.

Reviewed by: Allison Brinkley, RD, LD/N
Date reviewed: March 2009

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