Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "a21ee2ae9f224b2786d5e503b51a103f",
    "updated": "2025-04-23T01:17:52.536Z",
    "title": "Farro-Stuffed Bell Peppers",
    "subtitle": "Soy-Free Option",
    "description": "These vibrant bell peppers are filled with a nutritious and flavorful mixture of farro, kale, and a delicious cashew-based topping, offering a satisfying and protein-rich meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "quick-cooking farro",
          "vegetable broth",
          "bell peppers (each a little over 10 ounces, or ), equally halved and trimmed",
          "packed kale leaves (no ribs)",
          "fresh parsley",
          "nutritional yeast",
          "olive oil",
          "garlic, pressed",
          "chopped red onion",
          "little over 20 ounces (560 g) tomatoes, seeded if desired, diced",
          "dried oregano leaves",
          "dried thyme",
          "dried basil",
          "red pepper flakes, or taste",
          "fine sea salt, or taste",
          "ground black pepper",
          "recipe creamy cashew baking spread"
        ]
      }
    ],
    "instructions": [
      "Bring the vegetable broth to a boil in a large pot.",
      "Add the farro and cook for 10 minutes, stirring occasionally, until tender.",
      "Drain the cooked farro thoroughly and return it to the pot.",
      "Preheat oven to 375°F (190°C, or gas mark 5).",
      "Arrange the bell pepper halves in two 9 x 13-inch (23 cm x 33 cm) baking pans.",
      "In a food processor, combine the kale, parsley, nutritional yeast, olive oil, and garlic.",
      "Process until the mixture is finely chopped and well combined.",
      "Add the processed kale mixture to the pot with the farro.  Incorporate the chopped onion, diced tomatoes, oregano, thyme, basil, red pepper flakes, salt, and pepper. Mix everything thoroughly.",
      "Fill each bell pepper half with approximately 3/4 cup (150 g) of the farro mixture, adjusting the amount as needed depending on the size of the peppers. Any leftover filling can be enjoyed separately.",
      "Cover the baking pans tightly with foil and bake for 40 minutes.",
      "Remove the foil and top each bell pepper half with 2 tablespoons (30 g) of Creamy Cashew Baking Spread.",
      "Continue baking, uncovered, for another 15 minutes, until the spread is set and lightly golden brown and the peppers are tender.",
      "Allow to cool for 10 minutes before serving.",
      "Once cooled completely, wrap leftovers tightly and refrigerate for up to 3 days.",
      "Reheat in a preheated oven at 325°F (170°C, or gas mark 3) for 20 minutes, or until heated through."
    ],
    "notes_ingredients": "If using less juicy tomatoes, add ½ cup (120 ml) of tomato sauce to the filling to maintain moisture during baking. If using regular farro, follow the package instructions for cooking.",
    "notes_instructions": null
  }
]