I'm right there with you on the deliciousness. Haven't had the GI issues though.

I like to take the jalapenos and cut them in half, remove the seeds. Spray the whole mess with some olive oil and then grill them. To said grilled japs I apply a mixture of cream cheese and sweet chili sauce that I get at the local Asian market. Mix the cheese and chili sauce together in a ziplock bag and then clip the corner off to squeeze into the pepper halfs. Refrigerate for about an hour or so and enjoy. The cold and sweet of the pepper/chili/cheese mix goes nicely with the mild heat from the peppers.

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-livin' in the terminally flippant zone