Bolivian Stuffed Trout

Great Philadelphia Cream Cheese Recipes

8 Jul

Posted on 2009 under Main Dish | 1 Comment

Take a dinnertime vacation to South America with this Bolivian Stuffed Trout recipe. You’ll want two whole rainbow trouts, cleaned and with their heads and tails left on—no fillets! Bolivian cooking is known for its pungent taste and spices, so be daring with those green finger chili peppers, it will definitely create a bold flavor to the fish. After about 20 minutes in the oven, you’ll definitely smell the aromatic spices!

Prep Time: 15 min
Total Time: 55 min
Makes: Makes 8 servings, 1/4 stuffed trout each.

Nutritional Information

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

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.