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.
Serve this entree with your favorite steamed vegetable.
For added flavor, pour 1/2 cup each water and dry white wine into pan instead of the 1 cup water.
Trout is abundant in Bolivia's Lake Titicaca, the highest navigable major lake in the world.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, 1/4 stuffed trout each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.