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": "f231a55e224f4dc59e4e9df01c6923af",
    "updated": "2025-04-20T08:59:59.689Z",
    "title": "Turkish-Style Stuffed Peppers",
    "subtitle": "An excellent way to utilize leftover rice.",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "z (125g) basmati rice",
          "olive oil, plus extra for drizzling",
          "red onion, peeled and finely chopped",
          "salt and freshly ground black pepper",
          "handful of flat-leaf parsley, finely chopped",
          "handful of fresh thyme leaves, chopped",
          "dried oregano",
          "tomato, diced",
          "paprika",
          "pine nuts, toasted",
          "pitted and chopped black olives",
          "red peppers, tops removed and retained, seeds removed"
        ]
      }
    ],
    "instructions": [
      "Begin by cooking the rice according to the package directions. Once cooked, drain the rice and set it aside.",
      "Preheat your oven to 400°F (200°C).",
      "In a frying pan, heat the olive oil. Add the chopped red onion and season with salt and black pepper.",
      "Cook the onion over low heat for 3-4 minutes, or until softened. Add the garlic and cook briefly for a few more seconds.  Remove the pan from the heat and let the mixture cool.",
      "Gently combine the herbs, diced tomato, paprika, toasted pine nuts, and chopped olives with the cooled onion mixture.  Then, incorporate the cooked rice and stir thoroughly.",
      "Check the seasoning and adjust the salt and pepper if necessary.",
      "Carefully fill the red peppers with the rice mixture, ensuring they are packed firmly to maintain their shape during cooking.",
      "Place the filled peppers upright in a roasting pan.  Replace the pepper tops, drizzle with olive oil, and bake for 30-45 minutes.  The peppers are ready when they start to soften and develop a slight char.",
      "If the rice appears to be drying out during baking, cover the roasting pan with foil towards the end of the cooking time.",
      "Serve the stuffed peppers hot."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Toast the pine nuts in a hot oven on a baking sheet or in a small dry frying pan over medium heat.  Toast for a few minutes, watching closely to prevent burning."
  }
]