Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers ar (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 ar.
    - 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 : ar (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "8b78723707da4f8ea46695aee865ad09",
    "updated": "2025-05-04T23:02:16.035Z",
    "title": "Short Rib-Stuffed Peppers",
    "subtitle": "with sun-dried tomatoes, portabella mushrooms, and anchovies",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "portabella mushroom caps, stems removed",
          "balsamic vinaigrette",
          "balsamic vinegar",
          "bell peppers (red, yellow, or orange).",
          "extra-virgin olive oil",
          "braised beef short ribs",
          "sun-dried tomatoes in oil",
          "kalamata or black olives, pitted",
          "anchovies in oil, drained",
          "capers, drained",
          "coarse salt"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 450°F. Line a baking sheet with parchment paper.",
      "Place the mushroom caps in a shallow dish or plastic resealable bag and marinate them in the prepared balsamic vinaigrette for 30 minutes at room temperature.",
      "Meanwhile, prepare the balsamic glaze by bringing the balsamic vinegar to a boil in a small saucepan over medium-high heat.",
      "Reduce the heat to medium-low and simmer until the volume is reduced by about half, approximately 20 to 30 minutes. Remove from heat, let cool, and set aside. The glaze should be thick enough to coat a spoon but still pour easily.",
      "In a large mixing bowl, toss the bell peppers with the olive oil, then arrange them on the prepared baking sheet.",
      "Roast the peppers in the oven for 30 to 40 minutes, turning once during cooking, until their skins are wrinkled and charred.",
      "Transfer the peppers to a bowl and cover with aluminum foil. Let them cool for 30 minutes.",
      "While the peppers cool, reduce the oven temperature to 350°F. Remove the mushroom caps from the marinade and discard the vinaigrette. Place them on the lined baking sheet and roast for 10 minutes, then flip and roast for an additional 10 minutes, until tender. Allow to cool, then slice into strips.",
      "Peel off the charred skins from the peppers, leaving only the roasted flesh. Remove the stems and seeds, then cut each pepper into four equal quarters.",
      "Fill each pepper quarter with a spoonful of short ribs, fold the pepper around the filling, and secure with a toothpick.",
      "Arrange the stuffed peppers, roasted mushroom strips, sun-dried tomatoes, olives, and anchovies on one or more serving dishes.",
      "Drizzle a thin stream of the balsamic glaze over the stuffed peppers and mushrooms, then sprinkle with capers and coarse salt. Serve warm or cold."
    ],
    "notes_ingredients": null,
    "notes_instructions": "The balsamic glaze can be prepared up to a week in advance; store it in a covered container at room temperature."
  }
]