Make the sriracha mayo: In a small bowl, stir together the mayonnaise, sriracha and 2 teaspoons of the lemon juice until well combined. Set aside.
Bring a large pot of salted water to a boil over medium-high heat.
Heat a large skillet over medium heat. Add the bacon and cook, flipping as needed, until crisp, 4 to 5 minutes. Remove to a paper towel-lined plate to drain and set aside. Pour out all but 2 tablespoons of the bacon fat.
Return the skillet with the bacon fat to medium heat and add the peppers, garlic and onion. Cook, stirring frequently, until the vegetables are softened and slightly fragrant, about 2 minutes. Add the almonds and continue to cook until the almonds begin to brown, an additional 2 minutes. Set aside on a plate.
When the pot of salted water is at a soft boil, drop in the green beans and gently blanch until bright green but still slightly undercooked, 3 to 4 minutes. They will finish cooking in the skillet later.
Return the skillet to medium heat and add the butter. With a slotted spoon, transfer the greens beans directly from the boiling water to the hot skillet. Toss and cook for an additional minute. Just before removing them from the skillet, add the remaining lemon juice. Taste and adjust the seasoning as needed.
Transfer the green beans to a platter. Drizzle with the sriracha mayo, mound the sauteed veggies in the center and crumble the crispy bacon all around.