Preheat oven to 260C or 240C fan-forced. Toss the capsicums, onion, and 1 tablespoon of the oil on a rimmed baking tray. Season with salt and roast, stirring occasionally, for about 15 mins, or until the capsicums and onion are tender and blackened in parts.
In a medium bowl, stir the semi-dried tomatoes, capers, vinegar, garlic, chilli flakes, and the remaining 1 1/2 tablespoons oil. Fold in the roasted capsicums and onion. Season to taste with salt.
Meanwhile, to make the meatballs, combine the bread and milk in a large bowl. Set aside for 5 mins, or until bread is soggy. Using your hands, mash the bread mixture. Add the onion, carrot, garlic, paprika, and 1 teaspoon of salt, and mix until blended. Add chicken mince and gently mix until blended. Form mixture into 12 meatballs.
Heat a large, heavy frying pan over medium heat. Add the oil. Working in batches, cook meatballs, turning occasionally, for about 12 mins per batch, or until browned all over and cooked through.
Transfer the meatballs to 4 plates. Spoon the peperonata alongside. Sprinkle with the parsley to serve.
