Trim bell peppers, remove seeds, and slice thinly. Trim both ends of bok choy, slice thinly, and place in a large bowl of cold water for a few minutes to remove any grit. Remove by handfuls and immerse again in a fresh bowl of cold water. Drain in a colander.
Preheat oven to 350°F. Place almonds on a baking sheet and roast for 10 minutes, tossing once or twice. Meanwhile, heat 2 teaspoons olive oil in a large saute pan or wok. Add pepper and saute on medium-high heat for 3 minutes. Stir in garlic and continue to saute for 3 more minutes. Remove and set aside in a medium-sized bowl.
Heat remaining 1 teaspoon olive oil in pan. Add washed bok choy and saute for a minute. Add lemon juice and cover pan, letting bok choy wilt. Return peppers to pan, add roasted almonds, and stir gently before serving.
Nutrition information per serving: Calories 73, Cholesterol 0 mg, Total fat 6 g, Fiber 2 g, Saturated .5 g, Calcium 162 mg, Monounsaturated 9 g, Magnesium 43 mg, Polyunsaturated 8 g, Sodium 92 mg, Carb 7 g, Potassium 475 mg, Protein 3 g, Vitamin E 5 mg
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