Heat oil in a medium saucepan over medium heat.
Add garlic and shallots and saute until tender, about 5 minutes.
Add peppers and tomatoes (not the juice) and cook on low heat for about 30 to 40 minutes, or until the liquid in the sauce has mostly evaporated.
Season with salt and pepper, to taste.
Let sauce cool slightly.
Transfer sauce to a blender.
Add the chicken stock.
Process until smooth. The sauce should be thick, but not so thick that it mounds on the plate.
Heat oven to 350 F.
Stuff dates with the chorizo, using about 1/2 tablespoon of chorizo per date.
Cut bacon slices in half, lenghtwise, and wrap a slice around each date.
Place the stuffed dates on a baking dish and bake for 15 minutes.
Turn broiler to high and broil for 4 minutes, or until the bacon is dark brown and crisp (keep an eye on this!)
Spread sauce on each plate and place 3 dates on top. Serve warm.