Over high heat, bring a medium-sized saucepan filled with water to a boil. Add beans and cook for 4 to 5 minutes or until tender-crisp. Drain. Place beans in a bowl of ice cold water for a minute or so. Drain well.
Meanwhile, in a large nonstick frying pan, cook almonds over medium heat until golden and fragrant, stirring frequently, about 5 minutes. Transfer to small dish.
Add oil to the pan; heat over medium-high heat. Cook shallots until softened, about 2 to 3 minutes.
Stir in red peppers, garlic, green beans and salt and pepper; cook, stirring occasionally, until peppers are tender-crisp and beans are hot, about 4 to 5 minutes. Stir in almonds. Transfer to serving bowl. Sprinkle with parmesan cheese and serve warm.