In order to analyze the quality of pepper from different regions fermented by Lactobacillus plantarum， the contents of nitrite content， pH value， capsaicin content， volatile components and crispness of millet pepper from Shaanxi， Sichuan and Yunnan Province were determined during the fermentation process. Sensory evaluation of these fermented millet pepper was also performed. The results showed that the nitrite content of three kinds of pepper increased first and then decreased， and finally decreased to about 2.0 mg/kg on the 15th day， which satisfied the safe edible standard. The value of pH decreased significantly， and dropped to about 3.2 on the 15th day. There was no obvious change in capsaicin， and the capsaicin content in Sichuan pepper was significantly higher than those in Shaanxi and Yunnan. The crispness of pepper decreased rapidly， and the maximum pressure gradually decreased. Moreover， 54 kinds of aroma components were detected in Shaanxi pepper at the end of fermentation by solid phase micro-extraction coupled with gas chromatography-mass spectrometry， the number of which was more than those from Sichuan and Yunnan. After 15 days by Lactobacillus plantarum fermentation， alcohols and esters contents in millet pepper reached the maximum level. According to the sensory evaluation， Shaanxi pepper was the most popular after fermentation， the acceptance level of pungency of which was the best， followed by Yunnan pepper and Sichuan pepper. These results provide a theoretical basis for further research and development on fermented chili products.