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": "955cadc5be464fa0aa99e28818841ae1",
    "updated": "2025-05-06T10:47:36.813Z",
    "title": "Poblanos Stuffed with Coriander Seeds and Mushrooms",
    "subtitle": null,
    "description": "Poblano peppers roast differently than standard green peppers. They are more tender and have a mild kick, with a unique ballet slipper shape that adds charm. Cremini mushrooms create a juicy stuffing, while a handful of shiitake mushrooms contribute a meaty texture. Serve alongside home-style fries, fried plantains, and guacamole for a complete meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "garlic cloves, minced",
          "serrano peppers, thinly sliced .",
          "coriander seeds, crushed",
          "cremini mushrooms, sliced",
          "shiitake mushrooms, sliced",
          "dried oregano",
          "salt, plus more to taste",
          "several dashes fresh black pepper",
          "cherry tomatoes, sliced in half",
          "fresh lime juice",
          "poblano peppers",
          "fresh cilantro for garnish (optional)."
        ]
      }
    ],
    "instructions": [
      "Preheat a large, heavy-bottomed skillet over medium-low heat.",
      "Sauté the garlic, peppers, and coriander seeds in olive oil for about 5 minutes to soften the seeds.",
      "Stir frequently to prevent the garlic from burning.",
      "Increase the heat to medium, then add the mushrooms, oregano, salt, and pepper. Cook for about 7 minutes, until the mushrooms soften.",
      "Preheat the oven to 350°F.",
      "Lightly grease a rimmed baking sheet.",
      "While the mushrooms cook, prepare the poblanos.",
      "Slice each poblano in half lengthwise, keeping the stem intact.",
      "Remove the seeds and carefully scrape out as much of the membrane as possible with a paring knife.",
      "Return to the mushrooms.",
      "Once softened, add the cherry tomatoes and cook for an additional 5 minutes.",
      "Stir in the lime juice and adjust seasoning with salt as needed.",
      "Fill the poblano halves with the mushroom mixture, pressing it gently into the crevices.",
      "Arrange the stuffed peppers on the prepared baking sheet.",
      "If any pepper tilts to one side, insert a toothpick through the side to stabilize it.",
      "Bake for 30 to 35 minutes.",
      "The peppers are done when they appear darker and slightly wrinkled.",
      "Optionally, garnish with chopped fresh cilantro before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Make ahead: Prepare the mushroom filling the day before and store it covered in the refrigerator overnight."
  }
]