The potentially functional microorganisms involved in the synthesis of capsaicin were identified to study the differences in the structure of rhizosphere microbial communities between pepper varieties associated with the content of capsaicin.High-throughput sequencing technology was used to analyze the rhizosphere microbial communities in soil of pepper varieties with the high and low content of capsaicin.LEfSe （LDA>3.0， P<0.05） and Spearman correlation analysis were combined to screen key taxa.The results showed that there were no significant differences in the diversity and abundance of bacterial and fungal communities in the rhizosphere soil of pepper plants from varieties with different content of capsaicin.There were significant differences in the community structure of bacteria and fungi between pepper varieties with high and low content of capsaicin in the rhizosphere soil and background soil.Compared with varieties with low content of capsaicin， varieties with high content of capsaicin had an increase in the abundance of Proteobacteria， Firmicutes， and Bacteroidota in the rhizosphere.Bacillus and Sphingomonas were the major differential bacterial genera.Castellaniella bacteria were also a dominant bacterial genus significantly enriched in the rhizosphere soil of varieties with high content of capsaicin.Varieties with high content of capsaicin were significantly enriched by Mortierella and Humicola fungi.The genus Devosia was significantly positively correlated with the content of capsaicin and dihydrocapsaicin among bacterial taxa in rhizospheres of varieties with high and low content of capsaicin.