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": "d47311f8f1ff4c1eb08bb3f6f24c4a1c",
    "updated": "2025-05-20T01:42:18.981Z",
    "title": "Stuffed Peppers",
    "subtitle": "Red, green, and yellow peppers are particularly tasty when stuffed, and these snacks are commonly enjoyed on many dim sum menus in southern China.",
    "description": "These peppers are simple to prepare and reheat well. Pan-frying them briefly before serving creates a crispy, golden-brown top. They make an appealing dish for a light lunch or an ideal appetizer.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "red, green or yellow peppers, or mixture, halved lengthways and seeded",
          "cornflour",
          "groundnut or vegetable oil"
        ]
      },
      {
        "section": "For the filling",
        "ingredients": [
          "water chestnuts, fresh or tinned",
          "uncooked prawns, peeled",
          "minced fatty pork",
          "egg white",
          "cornflour",
          "light soy sauce",
          "dark soy sauce",
          "sesame oil",
          "shaoxing rice wine or dry sherry",
          "sugar",
          "finely chopped spring onions",
          "salt and black pepper"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the filling.",
      "If using fresh water chestnuts, peel and chop them finely.",
      "If using tinned water chestnuts, rinse them well in cold water.",
      "Drain in a colander and then chop finely.",
      "For large uncooked prawns, cut along the back and remove the digestive tract.",
      "Coarsely chop the prawns.",
      "Combine the water chestnuts and prawns with the remaining filling ingredients in a bowl.",
      "Add 2 teaspoons of salt and black pepper to taste, then mix thoroughly.",
      "Lightly dust the pepper halves with cornflour and fill them with the mixture.",
      "Cut each stuffed pepper half into 2 or 4 pieces and place them on a heatproof plate.",
      "Set up a steamer or place a rack in a wok or deep pan, filling it with 5cm (2in) of water.",
      "Bring the water to a boil over high heat.",
      "Carefully lower the plate onto the steamer or rack.",
      "Reduce the heat to low and cover the wok or pan tightly.",
      "Steam gently for 15 minutes.",
      "You may need to steam in batches.",
      "Up to this point, the snacks can be prepared in advance.",
      "When ready to serve, heat a wok or large frying pan over high heat.",
      "Add the oil, and once it is very hot and slightly smoking, fry the peppers, stuffing side down, until lightly browned and heated through.",
      "Serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": "Steaming may need to be done in batches. The snacks can be prepared ahead of time up to the steaming stage."
  }
]