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In a large skillet over medium heat, brown the ground beef with the onion and celery for 5 minutes. Add the bell pepper, salt, freshly ground black pepper, celery flakes, if using, oregano, basil, and garlic powder. Continue sautéing until the vegetables are tender and the meat is no longer pink.
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Add the tomatoes to the beef, along with half of the tomato sauce and the Worcestershire sauce. Stir to blend. Simmer for 5 minutes. Stir in the rice and half of the cheese. Spoon the meat mixture into the prepared baking dish. Spoon the remaining tomato sauce evenly over the top, then sprinkle with the remaining cheese. Bake for 25 to 30 minutes, until hot and bubbly.
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