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Roughly chop the capsicums, onion, garlic, and parsley, then blend until finely pureed. Transfer to a hessian bag or chux cloth and squeeze out the excess liquid really well — this keeps the kebabs juicy without releasing too much water in the oven.
In a large bowl, mix the beef mince with the squeezed vegetable mixture, capsicum paste, salt, black pepper, cumin, paprika, and chilli until combined.
Preheat the oven to 200°C (fan-forced) (400°F). Pour two tablespoons of oil into a 20 x 30 cm baking dish, add the mixture, and press it down evenly. Smooth the top, drizzle with the remaining oil, and cut across the short side into strips.
Score ridges along the top — use the back of a spoon or something small and flat to press deeper for nice, defined lines. Bake for 30 minutes or until cooked through and lightly browned on top.