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": "086c7d44b47c4e5a9cf056807e439cc2",
    "updated": "2025-04-24T09:11:35.862Z",
    "title": "Cheese-Stuffed and Pan-Fried Sweet Peppers",
    "subtitle": "Savory Stuffed Peppers with a Three-Cheese Blend",
    "description": "These pan-fried peppers, reminiscent of chile rellenos, utilize the pepper's natural shape as a vessel for a delicious cheese filling. The suggested blend of feta, Fontina, and ricotta offers a balance of tangy, melty, and creamy flavors, but feel free to experiment with your preferred cheeses.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "crumbled feta cheese",
          "whole-milk ricotta cheese",
          "grated fontina cheese",
          "chopped flat-leaf parsley",
          "scallions, trimmed (including ½ inch off the green tops), thinly sliced",
          "kosher salt and freshly ground black pepper",
          "bell peppers or smaller chiles, such as poblano or anaheim, roasted, peeled, and seeded, but don't slit the sides-keep the \"container\" shape of the pepper intact",
          "flour, for dredging",
          "egg, beaten well",
          "extra-virgin olive oil",
          "pickle salsa verde (optional)"
        ]
      }
    ],
    "instructions": [
      "Combine the feta, ricotta, and Fontina cheeses in a small bowl.",
      "Incorporate the parsley and scallions, then season generously with salt and pepper.",
      "Check the seasoning and adjust if necessary.",
      "Gently fill each pepper with the cheese mixture, carefully pinching the tops closed to secure the filling.",
      "Place the flour on a plate and the beaten egg in a separate shallow dish.",
      "Prepare a double layer of paper towels on a tray or plate for draining the fried peppers.",
      "Heat about ½ inch of olive oil in a large skillet over medium-high heat.",
      "While the oil heats, prepare the peppers: Lightly and evenly coat each pepper with flour, then dip it in the beaten egg.",
      "Allow excess egg to drip off before carefully placing the pepper in the hot oil. Exercise caution as the oil may splatter.",
      "Fry for 2 to 3 minutes per side, until golden brown, carefully flipping the pepper halfway through.",
      "Repeat the frying process with the remaining peppers, avoiding overcrowding the pan to maintain the oil temperature and prevent greasy peppers.",
      "Transfer the cooked peppers to the paper towels to drain and serve them warm, either on their own or accompanied by salsa verde."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]