Roasted Bell Peppers make a fabulous garnish for taco night, but they do require a bit of preparation. I love these because they add a sweet complement to anything spicy. I started out with a couple peppers of every color.
I broiled them until they became charred black. This is similar to how you roast green chile (see recipe).
Then place them into a plastic bag or a bowl that is covered with a plastic bag and let them steam for ~1 hr.
Afterwards, the skin comes off pretty easily and then you can dice them up.