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": "3fd2ea79f57b405387cf14e22e5e267e",
    "updated": "2025-04-25T13:43:37.831Z",
    "title": "Stuffed peppers",
    "subtitle": "A festive and savory dish perfect for holidays or gatherings.",
    "description": "Stuffed peppers are an excellent dish for celebrations, offering a vibrant and festive presentation while being filled with delicious flavors. Each half pepper provides a balanced bite, incorporating protein, whole grains, and vegetables.",
    "ingredients": [
      {
        "section": "For the Recipe",
        "ingredients": [
          "red bell peppers, cut in half vertically, stems kept intact, and seeded",
          "olive oil",
          "chopped yellow onion",
          "garlic, finely minced  or pressed ",
          "sweet italian sausage, casings removed",
          "red wine vinegar",
          "diced canned tomatoes",
          "freshly ground pepper to taste",
          "cooked long grain brown rice",
          "chopped fresh parsley",
          "shredded daiya vegan pepperjack cheese",
          "sweet paprika for garnish"
        ]
      }
    ],
    "instructions": [
      "Position the oven rack in the top third of the oven and preheat the broiler on high. Line a baking sheet with aluminum foil.",
      "Place the bell pepper halves in a microwave-safe container, cover, and heat for 3 to 4 minutes until they are tender. The halves may overlap. Remove from the microwave and arrange them on the prepared baking sheet, cut side down. Gently pat the backs with paper towels to remove excess moisture, then spray the peppers with cooking spray. Broil 6 inches from the heat source for 6 to 7 minutes, rotating the tray halfway through, until black spots start to form on the peppers. Remove from the oven and set aside.",
      "In the meantime, heat the olive oil in a large heavy skillet over medium heat. Sauté the onion for 2 minutes until softened, stirring occasionally. Add the garlic and cook for another minute, stirring. Increase the heat to medium-high and add the sausage, breaking it into crumbles with a spoon or spatula, and cook until browned and no longer pink, about 5 minutes. Stir in the red wine vinegar and cook for another minute. Add the tomatoes, season with freshly ground pepper, then mix in the rice, heating everything through for about 2 minutes. Stir in the parsley and ½ cup of the vegan pepperjack cheese.",
      "Turn the pepper halves cut side up. Carefully spoon the sausage filling into each half, packing it slightly over the top. Evenly sprinkle the remaining ½ cup of vegan pepperjack cheese over the stuffed peppers, sprinkle a little paprika on top, and broil for an additional 4 minutes until the tops are lightly browned. Serve hot!"
    ],
    "notes_ingredients": "Note: When cutting the peppers in half, use a sharp knife to ensure that each half retains part of the stem. This will help the peppers maintain their shape when filled. Carefully remove the seeds.",
    "notes_instructions": ""
  }
]