Oh, the resolutions I’ve made. Oh, the hand-wringing and self-loathing. Well, at least this dish is a step in the right direction.

Picadillo Stuffed Peppers

1 (26 oz.) jar no-salt-added or regular marinara sauce

1 tbl. red wine vinegar

1/2 tsp. cumin

1/4 tsp. cinnamon

4 medium green bell peppers

8 oz. ground chicken

1 small diced zucchini

1/2 cup quick-cooking barley

1/3 cup finely chopped onion

1/4 cup raisins (which I omitted because I do not like them)

In a large bowl, combine marinara sauce, vinegar, cumin and cinnamon; mix well. Spoon 1 1/2 cups into a 4-quart or larger slow cooker. Slice off top 1/2 inch of peppers; seed peppers and reserve tops. Add chicken, zucchini, barley, onion and raisins to remaining sauce; mix well. Evenly spoon mixture into peppers (pack filling if necessary); replace tops. Stand upright in cooker. Cover and cook on low 5 to 6 hours or until tender and when internal temperature of filling is 165 degrees. Serve with sauce.