1With small sharp knife, cut each chile in half, leaving stem on one of the halves. Scoop out seeds; rinse chiles. Drain, cut side down, on paper towel.
2Meanwhile, place cream cheese in resealable freezer plastic bag; seal. Cut 1/2 inch off one corner of bag; set aside. In small bowl, mix peanut butter and brown sugar. Spoon mixture into another resealable freezer plastic bag; seal. Cut 1/2 inch off one corner of bag.
3Squeeze bag containing cream cheese to fill each chile half with about 1/2 teaspoon cream cheese; repeat with peanut butter mixture. Dip surface of peanut butter into chopped peanuts. Arrange stuffed jalapeños on platter; serve at room temperature.