Bolivian Stuffed Trout

• 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 Rite Aid 2 For $7.00 thru 02/06
• 1/2 cup chopped onions King Sooper's 1 lb For $0.99 thru 02/09
• 1 medium red bell pepper, chopped Target 1 pkg For $2.99 thru 02/06
• 6 small green finger chili peppers, seeded, deveined and finely chopped
• 1/4 cup KRAFT Zesty Italian Dressing

1. Place metal rack in large foil-lined roasting pan.
2. Place pan in oven while preheating oven to 400F.
3. Meanwhile, rinse fish; pat dry with paper towels.
4. Set aside.
5. Mix cream cheese, spinach, bacon, onions, bell peppers and chili peppers until well blended.
6. Spoon cream cheese mixture evenly into fish cavities, filling each cavity with about 1 cup of the cream cheese mixture.
7. Gently press tops of fish to seal.
8. Brush fish evenly with dressing, then place on hot rack in roasting pan.
9. Pour 1 cup water into bottom of pan.
10. Spray large sheet of aluminum foil with cooking spray; place, sprayed-side down, over fish.
11. Bake 20 min.
12. Remove foil; continue baking fish an additional 20 min.
13. or until fish flakes easily with fork.
14. Cut each trout into 4 pieces to serve.

trout, philadelphia cream cheese, bacon, onions, red bell pepper, green finger, italian dressing

Taken from www.kraftrecipes.com/recipes/bolivian-stuffed-trout-89033.aspx (may not work)