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Bolivian Stuffed Trout

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Bolivian Stuffed Trout recipe
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

2
whole rainbow trout (1-1/2 lb. each), cleaned with tails and heads left on
6
oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2
pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
6
slices OSCAR MAYER Bacon, cooked, drained and crumbled
1/2
cup  chopped onions
1
medium red bell pepper, chopped
6
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.

Kraft Kitchens Tips

Serving Suggestion
Serve this entree with your favorite steamed vegetable.
Special Extra
For added flavor, pour 1/2 cup each water and dry white wine into pan instead of the 1 cup water.
Food Facts
Trout is abundant in Bolivia's Lake Titicaca, the highest navigable major lake in the world.
K:47275v0E:89033
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