Main dishes

Bolivian Stuffed Trout

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photo by:kraft

time

prep:

15 min

total:

55 min

servings

total:

8 servings, 1/4 stuffed trout each

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What You Need

whole rainbow trout (1-1/2 lb. each), cleaned with tails and heads left on

oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

pkg. (10 oz. each) frozen chopped spinach, thawed, well drained

slices OSCAR MAYER Bacon, cooked, drained and crumbled

1/2

cup chopped onions

medium red bell pepper, chopped

small green finger chili peppers, seeded, deveined and finely chopped

1/4

cup KRAFT Zesty Italian Dressing

Make It

PLACE metal rack in large foil-lined roasting pan. Place pan in oven while preheating oven to 400°F. Meanwhile, rinse fish; pat dry with paper towels. Set aside.

MIX cream cheese, spinach, bacon, onions, bell peppers and chili peppers until well blended. Spoon cream cheese mixture evenly into fish cavities, filling each cavity with about 1 cup of the cream cheese mixture. Gently press tops of fish to seal. Brush fish evenly with dressing, then place on hot rack in roasting pan. Pour 1 cup water into bottom of pan. Spray large sheet of aluminum foil with cooking spray; place, sprayed-side down, over fish.

BAKE 20 min. Remove foil; continue baking fish an additional 20 min. or until fish flakes easily with fork. Cut each trout into 4 pieces to serve.