Bolivian Stuffed Trout

Name: Bolivian Stuffed Trout
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 55
Cuisine: Global
Ingredients: 6 slices OSCAR MAYER Bacon, cooked, drained and crumbled; 170 grams (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened; 6 smalls green finger chili peppers, seeded, deveined and finely chopped; 567 grams pkg. each) frozen chopped spinach, thawed, well drained; 59 milliliters KRAFT Zesty Italian Dressing; 118 milliliters chopped onions; 2 whole rainbow trout (1-1/2 lb. each), cleaned with tails and heads left on; 1 medium red bell pepper, chopped

Bolivian Stuffed Trout is a gluten free and primal recipe with 55 servings. One serving contains 28 calories, 1g of protein, and 2g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 55 minutes. Head to the store and pick up spinach, 1/4 cup kraft zesty italian dressing, onions, and a few other things to make it today.

Instructions

Place metal rack in large foil-lined roasting pan.

Equipment you will use

Roasting Pan

Aluminum Foil

Place pan in oven while preheating oven to 400F. Meanwhile, rinse fish; pat dry with paper towels. Set aside.

Ingredients you will need

Fish

Equipment you will use

Paper Towels

Oven

Frying Pan

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.

Ingredients you will need

Arbol Chile