Slowly render bacon in a soup pot over low heat, until fat has rendered out and bacon is crisp. Add diced onion, celery, peppers and garlic, and increase heat to medium. Cook for 5 minutes. Add split peas, and cook, stirring constantly, until the peas just starting to stick to pot. Add wine, bay leaf, and nutmeg. After wine has cooked to almost nothing, add chicken stock. Bring to a boil. Lower to simmer, and cook until the peas are tender, about 40 minutes. Stir occasionally to ensure no sticking. Season with salt to taste.