Wash, seed, and cut one and a half peppers into chunks. Heat two tablespoons olive oil in a large skillet over medium-high heat. Add chopped peppers; cook and stir until tender. Towards the end, add the garlic and sauté for one to two minutes.

Place almonds, lemon juice, salt, pepper, and remaining four tablespoons olive oil in the food processor with the blade attachment. Process until blended. Add sautéed peppers and process to blend. Taste and adjust seasoning if necessary.

Cut remaining one and a half peppers into thin strips. In a medium-sized pot, bring a small amount of water to a boil. Add string beans and pepper strips. Bring to a boil again. Cook for five minutes, or until crisp-tender. Drain well and return to pot.

Add blended yellow pepper mixture and toss to coat. Garnish with toasted sliced almonds or pecans if desired.